Description
A vibrant and flavorful Bang Bang Chicken Salad combining tender chicken, crunchy vegetables, and vermicelli noodles tossed in a spicy, tangy, and slightly sweet creamy dressing. Perfect for a quick, refreshing, and satisfying meal that can be prepared in just 30 minutes.
Ingredients
Scale
Dressing
- 1 cup (250 g) whole-egg mayonnaise
- ¼ cup (60 g) sweet chili sauce
- 2 tbsp tamari or all-purpose soy sauce
- 1 tbsp rice wine vinegar or lime juice
- 1 tbsp honey
- 1 tbsp sriracha or hot chili sauce (optional)
- ½ tsp freshly grated garlic
Chicken
- 600 g (1 lb 5 oz) boneless, skinless chicken breast (2 breasts, sliced in half to make thinner steaks) or 4 cups (640 g) shredded leftover roasted chicken
- 1 tsp sweet paprika
- 1 tsp onion powder
- ¼ tsp cracked black pepper
- 1 tbsp tamari or all-purpose soy sauce
- 1 tbsp brown sugar
- 2 tbsp olive oil
- ¼ cup (60 ml) water
Salad
- 200 g (7 oz) vermicelli rice noodles
- 1½ cups (115 g) shredded wombok cabbage
- 1½ cups (115 g) shredded purple cabbage
- 1 carrot, julienned
- 1 cup (90 g) bean sprouts
- 2 spring onions (scallions), finely sliced
- ½ cup (25 g) roughly chopped coriander (cilantro) leaves
- ¼ cup (15 g) crispy fried shallots
Instructions
- Prepare the dressing: In a bowl, whisk together the whole-egg mayonnaise, sweet chili sauce, tamari or soy sauce, rice wine vinegar or lime juice, honey, sriracha (if using), and grated garlic until smooth and well combined. Set aside.
- Season the chicken: In a separate bowl, mix the sweet paprika, onion powder, cracked black pepper, tamari or soy sauce, and brown sugar. Rub this spice mixture all over the chicken breasts or toss it with shredded chicken for even flavor.
- Cook the chicken: Heat olive oil in a skillet over medium-high heat. Add the seasoned chicken breasts and cook for about 5-7 minutes per side until fully cooked through and nicely browned. If using shredded chicken, warm it in the skillet with the water to keep it moist and flavorful. Remove from heat and let rest for a few minutes before slicing if whole breasts were used.
- Prepare the noodles: Soak the vermicelli rice noodles in hot water for 5 minutes or until softened. Drain well and set aside.
- Assemble the salad: In a large bowl, combine the softened noodles, shredded wombok cabbage, shredded purple cabbage, julienned carrot, bean sprouts, sliced spring onions, chopped coriander, and crispy fried shallots.
- Toss with dressing and chicken: Add the cooked chicken (sliced or shredded) to the salad bowl and pour over the dressing. Toss everything gently until all ingredients are evenly coated with the dressing.
- Serve: Divide the salad among four bowls or plates and serve immediately. Optionally, garnish with extra fried shallots or coriander for added texture and fresh flavor.
Notes
- You can substitute chicken breasts with leftover roasted chicken or grilled chicken for convenience.
- Adjust the amount of sriracha to control the heat level of the dressing.
- Use tamari for a gluten-free option or regular soy sauce otherwise.
- Vermicelli noodles can be replaced with thin rice sticks or even cooked thin spaghetti if unavailable.
- For extra crunch, add chopped peanuts or cashews as a garnish.
