Description
Bang Bang Chicken Salad is a vibrant and satisfying dish that perfectly combines tender chicken, crunchy fresh vegetables, and a creamy, spicy dressing that will tantalize your taste buds. Ideal for weeknight dinners or meal prep, this salad offers both nutrition and flavor in every bite. With its quick preparation time and versatile serving options, it’s a delightful addition to any meal.
Ingredients
Scale
- 3 cups cooked chicken breast (cubed or shredded)
- 5 cups finely shredded red cabbage
- 2 cups mung bean sprouts
- 3 cups chopped romaine hearts
- 1 cup sliced English cucumber
- 1 cup julienned carrots
- ¼ cup mayonnaise
- ¼ cup tahini
- ¼ cup soy sauce
- 1 to 4 tablespoons chili oil
- 1 to 2 tablespoons chili crisp
- 2 tablespoons rice vinegar
- 2 tablespoons light brown sugar, lightly packed
- 1 teaspoon toasted sesame oil
- 1 to 2 medium garlic cloves, very finely minced or pressed
- 1 teaspoon peeled and finely grated fresh ginger
Instructions
- In a mixing bowl, whisk together the mayonnaise, tahini, soy sauce, chili oil (to taste), rice vinegar, brown sugar, sesame oil, minced garlic, and grated ginger until smooth.
- Prepare the vegetables: shred the cabbage, chop the romaine hearts, slice the scallions and cucumber, and julienne the carrots.
- In a large bowl or platter, combine all the ingredients: cabbage, romaine hearts, mung bean sprouts, scallions, cucumbers, carrots, cubed chicken breast.
- Drizzle the dressing over the salad and toss gently to combine. Serve immediately or chill for up to one hour before serving.
- Prep Time: 30 minutes
- Cook Time: N/A
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 360
- Sugar: 6g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg