If you’re craving a salad that bursts with flavors, textures, and just the right amount of spice and creaminess, then you’ve got to try this Bang Bang Chicken Salad Recipe. It’s a vibrant, satisfying dish that combines perfectly seasoned chicken, crunchy veggies, and a luscious spicy-sweet dressing to create a meal that feels both fresh and indulgent. Whether you want a quick lunch or a standout dinner, this Bang Bang Chicken Salad Recipe will quickly become one of your go-to favorites. Trust me, once you taste it, you’ll be hooked!
Ingredients You’ll Need
Gathering the ingredients for this Bang Bang Chicken Salad Recipe is simple, yet each component plays a crucial role in building the ultimate balance of flavor, color, and texture. From the zingy dressing to the crisp vegetables, every ingredient shines.
- Whole-egg mayonnaise (1 cup/250 g): Provides a rich, creamy base for the dressing that smooths the spicy notes.
- Sweet chili sauce (¼ cup/60 g): Adds just the right touch of sweetness and subtle heat.
- Tamari or all-purpose soy sauce (3 tbsp total): Brings umami depth, with one part for the dressing and one for seasoning the chicken.
- Rice wine vinegar or lime juice (1 tbsp): Offers bright acidity to lift the flavors and balance richness.
- Honey (1 tbsp): A natural sweetener that rounds out the dressing with gentle sweetness.
- Sriracha or hot chili sauce (1 tbsp, optional): Adds a spicy kick for those who enjoy bold heat.
- Freshly grated garlic (½ tsp): Gives an aromatic punch that enhances all the savory notes.
- Boneless, skinless chicken breast (600 g/1 lb 5 oz): The star protein, tender and perfect for absorbing seasonings.
- Sweet paprika (1 tsp): Provides a mild smokiness and beautiful red hue for the chicken.
- Onion powder (1 tsp): Adds a gentle savory undertone to the seasoning mix.
- Cracked black pepper (¼ tsp): For just a touch of warming spice.
- Brown sugar (1 tbsp): Enhances caramelization and adds depth to the cooked chicken.
- Olive oil (2 tbsp): Helps in cooking the chicken beautifully while adding richness.
- Water (¼ cup/60 ml): Used to cook the delicate vermicelli rice noodles.
- Vermicelli rice noodles (200 g/7 oz): Light and soft, they add an interesting texture to this salad.
- Shredded wombok cabbage (1½ cups/115 g): Crisp and fresh, it contributes a mild sweetness and crunch.
- Shredded purple cabbage (1½ cups/115 g): Adds vibrant color and a satisfying bite.
- Julienned carrot (1): Brings bright orange color and a subtle sweetness.
- Bean sprouts (1 cup/90 g): Adds delicate crispness and freshness.
- Spring onions/scallions, finely sliced (2): For a subtle oniony sharpness and freshness.
- Roughly chopped coriander (cilantro) leaves (½ cup/25 g): Adds a burst of herbaceous brightness.
- Crispy fried shallots (¼ cup/15 g): The perfect crunchy topping to finish off the salad.
How to Make Bang Bang Chicken Salad Recipe
Step 1: Prepare the Dressing
Start by whisking together the whole-egg mayonnaise, sweet chili sauce, tamari, rice wine vinegar or lime juice, honey, sriracha (if you’re using it), and freshly grated garlic in a bowl. This dressing should be creamy, sweet, tangy, and just slightly spicy, creating the perfect flavor base for your salad.
Step 2: Season and Cook the Chicken
Pat the chicken breasts dry, then evenly coat them with a mixture of sweet paprika, onion powder, cracked black pepper, brown sugar, and a tablespoon of tamari. Heat olive oil in a pan over medium heat and cook the chicken for about 4-5 minutes per side until golden and cooked through. Once cooked, set the chicken aside to rest before slicing or shredding it into bite-sized pieces.
Step 3: Cook the Vermicelli Noodles
Bring water to a boil in a pot, remove from heat, and add the vermicelli noodles. Let them soak for 3-5 minutes or until tender, then drain and rinse under cold water to stop the cooking. This prevents noodles from sticking together and keeps them nice and light for your salad.
Step 4: Prepare the Vegetables
While the chicken and noodles are resting, shred the wombok and purple cabbage, julienne the carrot, slice the spring onions, and roughly chop the coriander. Keep the bean sprouts fresh and ready to toss in at the end for that wonderful crunch.
Step 5: Assemble the Salad
In a large bowl, combine the cooked vermicelli noodles, shredded chicken, and all the prepared vegetables. Pour the dressing over and toss everything gently, making sure each bite is coated with that delicious Bang Bang magic. Garnish with crispy fried shallots right before serving for an irresistible crunch.
How to Serve Bang Bang Chicken Salad Recipe
Garnishes
For the ultimate Bang Bang Chicken Salad Recipe experience, crispy fried shallots are an absolute must—they add an exciting crunch and a hint of caramelized onion flavor. Fresh coriander on top provides a burst of herbaceous freshness, while a few extra spring onion slices brightens the dish visually and taste-wise.
Side Dishes
This salad shines on its own as a complete meal, but if you want to round out your table, serve it alongside some light jasmine rice or steamed edamame beans. A crisp cucumber salad with a simple vinaigrette also pairs wonderfully, highlighting the freshness in the salad.
Creative Ways to Present
Serve the salad in individual colorful bowls for a vibrant presentation or plate it elegantly on a large platter for sharing with friends and family. You can also layer the salad in a clear glass bowl to show off its vibrant colors, making it almost too pretty to eat, yet too delicious not to!
Make Ahead and Storage
Storing Leftovers
The components of the Bang Bang Chicken Salad Recipe do best kept separate if you’re planning to enjoy them later—store the cooked chicken, dressing, noodles, and vegetables in airtight containers in the fridge for up to 2 days. This helps keep the crisp vegetables fresh and prevents the noodles from becoming mushy.
Freezing
While freezing is not ideal for the fresh vegetables or dressing, you can freeze cooked chicken seasoned as in this recipe. Store the chicken in airtight, freezer-safe bags for up to 2 months and thaw overnight in the fridge before combining with fresh salad ingredients.
Reheating
For reheating, gently warm the chicken in a pan or microwave, then toss immediately with freshly prepared or refrigerated veggies and noodles. Avoid heating the salad as a whole to prevent wilting and losing the fresh crispness that makes this Bang Bang Chicken Salad Recipe so delightful.
FAQs
Can I make this salad vegetarian?
Absolutely! You can swap the chicken for crispy tofu or roasted tempeh, which will soak up the vibrant flavors of the dressing beautifully. Just be sure to season and cook your protein accordingly to keep the essence of the Bang Bang Chicken Salad Recipe intact.
How spicy is the salad?
The spice level is entirely up to you! The dressing includes sriracha and sweet chili sauce, but you can adjust or omit these to suit your taste. The balance of sweet and mild heat makes the salad accessible for most palates.
Are vermicelli noodles necessary?
Vermicelli noodles add a lovely light texture and soak up the dressing nicely, but if you prefer, you can substitute with thinly sliced cucumbers or omit the noodles altogether for a lower-carb option.
Can I prepare this salad for a party?
Yes! This Bang Bang Chicken Salad Recipe is perfect for gatherings. Prepare the ingredients ahead of time and toss everything together before serving. It’s colorful, flavorful, and sure to impress your guests.
What is the best way to shred cooked chicken?
The easiest method is to use two forks to pull apart the cooked chicken into bite-sized strips. Alternatively, you can use your hands once the chicken is cool enough. Shredded chicken absorbs the dressing more thoroughly, enhancing each bite.
Final Thoughts
There’s something truly special about this Bang Bang Chicken Salad Recipe that keeps me coming back for more. It delivers an exciting medley of creamy, spicy, tangy, and crunchy elements all in one bowl. Whether you’re looking for a quick weekday lunch or a dish to wow your friends, this recipe is easy to whip up and ridiculously delicious. Give it a go—you might just find your new favorite salad!
Print
Bang Bang Chicken Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Asian Fusion
Description
This vibrant Bang Bang Chicken Salad combines tender spiced chicken with crisp cabbage, crunchy vegetables, and vermicelli rice noodles, all tossed in a flavorful creamy and spicy Bang Bang dressing. Perfect for a refreshing yet hearty meal, it brings together a delightful mix of textures and bold Asian-inspired flavors in just 30 minutes.
Ingredients
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, combine the whole-egg mayonnaise, sweet chili sauce, tamari or soy sauce, rice wine vinegar or lime juice, honey, sriracha (if using), and freshly grated garlic. Whisk until smooth and set aside to allow flavors to meld.
- Marinate the Chicken: In another bowl, mix sweet paprika, onion powder, cracked black pepper, tamari or soy sauce, and brown sugar. Add the chicken breasts sliced into thin steaks and toss until evenly coated. Let it marinate for at least 10 minutes to absorb the spices.
- Cook the Chicken: Heat olive oil in a skillet over medium heat. Add the marinated chicken steaks and cook for 4-5 minutes on each side until fully cooked and lightly caramelized. If using pre-cooked shredded chicken, gently warm it in the pan with ¼ cup water and 1 tbsp soy sauce to incorporate flavors.
- Prepare the Vermicelli Noodles: Soak the vermicelli rice noodles in boiling water for 2-3 minutes until soft, then drain and rinse under cold water to stop cooking. Set aside.
- Assemble the Salad: In a large bowl, combine shredded wombok cabbage, purple cabbage, julienned carrot, bean sprouts, spring onions, coriander leaves, and vermicelli noodles. Toss gently to mix.
- Dress and Toss: Pour the prepared Bang Bang dressing over the salad mixture and toss well until everything is evenly coated.
- Plate and Garnish: Slice the cooked chicken breasts or use shredded chicken and place on top of the dressed salad. Sprinkle crispy fried shallots over the salad for added texture and flavor. Serve immediately for the freshest taste.
Notes
- Sriracha in the dressing is optional and can be adjusted according to your preferred spice level.
- Leftover roasted chicken can be used instead of fresh chicken breasts for a quicker preparation.
- For a gluten-free option, use tamari sauce certified gluten-free and check the fried shallots ingredients.
- Vermicelli noodles can be replaced with thin rice sticks or glass noodles if preferred.
- To add crunch, you can toss in some chopped peanuts or cashews.
