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
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, 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.
