Description

Experience the vibrant flavors of Bang Bang Chicken Salad, a fresh and crunchy dish that brings together tender chicken and an array of colorful vegetables, all enveloped in a creamy, spicy dressing. Perfect for busy weeknights or meal prep, this salad delivers both taste and nutrition. The unique combination of chili oil and tahini adds a delightful kick, making it a standout at any gathering. Customize it with your favorite veggies or proteins for a truly personalized meal. With its satisfying crunch and bold flavors, this salad is sure to become a go-to recipe in your culinary repertoire.

Ingredients

Scale

3 cups cubed or shredded cooked chicken breast
5 cups finely shredded red cabbage
2 cups fresh mung bean sprouts
3 cups finely chopped romaine hearts
1 cup sliced English cucumber
¼ cup mayonnaise
¼ cup tahini
1 to 4 tablespoons chili oil
¼ cup soy sauce
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
1 to 2 tablespoons chili crisp
½ cup chopped peanuts (dry roasted, lightly-salted)
1 tablespoon sesame seeds

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Instructions

In a mixing bowl, whisk together mayonnaise, tahini, soy sauce, chili oil, rice vinegar, brown sugar, sesame oil, garlic, and ginger until smooth.
Chop the red cabbage, romaine hearts, cucumber, and other vegetables; add to a large mixing bowl.
Incorporate cubed or shredded chicken into the bowl with the vegetables.
Pour dressing over the mixture and toss gently until well combined.
Serve topped with mung bean sprouts and chopped peanuts.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: Mixing
Cuisine: Asian

Nutrition

Serving Size: 1 bowl (approximately 300g)
Calories: 420
Sugar: 8g
Sodium: 820mg
Fat: 22g
Saturated Fat: 4g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 6g
Protein: 28g
Cholesterol: 75mg