Bang Bang Chicken Salad Recipe
Introduction
This Bang Bang Chicken Salad is a vibrant and flavorful dish that perfectly balances spicy, tangy, and savory notes. Packed with fresh vegetables, tender chicken, and a creamy chili-infused dressing, it’s a refreshing meal that’s great for lunch or dinner.
Ingredients
- 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
- 3 cups cubed or shredded cooked chicken breast
- 2 cups fresh mung bean sprouts
- 5 cups finely shredded red cabbage (or a mix of Napa and red cabbage)
- 3 cups finely chopped romaine hearts
- 6 large scallions, white and green parts, thinly sliced on a bias
- 1 cup sliced English cucumber
- 1 cup ribbon-cut or julienned carrots
- ½ cup chopped peanuts, dry roasted and lightly salted
- 1 tablespoon sesame seeds
Instructions
- Step 1: In a medium bowl, whisk together mayonnaise, tahini, soy sauce, chili oil, chili crisp, rice vinegar, brown sugar, toasted sesame oil, garlic, and ginger until smooth and fully combined. Start with 1 tablespoon each of chili oil and chili crisp, then adjust to your preferred heat level.
- Step 2: Cover and refrigerate the dressing for 1 hour to allow the flavors to meld. Before using, stir well. If the dressing is too thick, thin it with a little water, adding ½ teaspoon at a time until it reaches a pourable consistency.
- Step 3: In a large bowl, combine the cooked chicken, mung bean sprouts, shredded cabbage, romaine, scallions, cucumber, and carrots.
- Step 4: Drizzle the salad with the prepared dressing and toss gently until everything is evenly coated. You can fully dress the salad or serve extra dressing on the side for individual preference.
- Step 5: Just before serving, sprinkle chopped peanuts and sesame seeds on top. Serve immediately to enjoy the fresh, crisp texture of the greens.
Tips & Variations
- Adjust the amount of chili oil and chili crisp based on your desired spiciness and the heat of your specific brands.
- For a vegetarian option, substitute the chicken with firm tofu or tempeh.
- Use Napa cabbage for a milder flavor and softer texture if preferred.
- Lightly roast the peanuts yourself for a deeper flavor.
- If tahini is too thick, warm it slightly to help it blend more easily into the dressing.
Storage
Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Toss the salad with the dressing just before serving to keep the greens crisp. Reheat is not recommended for this salad, as it is best enjoyed fresh and cold.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use rotisserie chicken for this salad?
Yes, rotisserie chicken works perfectly and saves time. Just shred or cube it before adding to the salad.
How spicy is this salad?
The heat level depends on the amount and type of chili oil and chili crisp you use. Start with less to suit your taste and increase gradually.
Print
Bang Bang Chicken Salad Recipe
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
Bang Bang Chicken Salad is a vibrant and flavorful dish featuring a spicy, creamy dressing made with mayonnaise, tahini, soy sauce, and chili oil. This salad combines tender cooked chicken with fresh vegetables like mung bean sprouts, cabbage, cucumber, carrots, and crisp romaine, topped with crunchy peanuts and sesame seeds for a delightful texture contrast. Perfect for a refreshing lunch or light dinner, it balances spicy, tangy, and nutty flavors with crunchy freshness.
Ingredients
Dressing Ingredients
- 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
Salad Ingredients
- 3 cups cubed or shredded cooked chicken breast
- 2 cups fresh mung bean sprouts
- 5 cups finely shredded red cabbage (or a mix of Napa and red cabbage)
- 3 cups finely chopped romaine hearts
- 6 large scallions, white and green parts, thinly sliced on a bias
- 1 cup sliced English cucumber
- 1 cup ribbon-cut or julienned carrots
- ½ cup chopped peanuts, dry roasted and lightly salted
- 1 tablespoon sesame seeds
Instructions
- Make the Dressing: In a medium bowl, whisk together mayonnaise, tahini, soy sauce, chili oil, chili crisp, rice vinegar, light brown sugar, toasted sesame oil, garlic, and fresh ginger until smooth and fully combined. Start with 1 tablespoon each of chili oil and chili crisp, then adjust to your preferred heat level.
- Chill the Dressing: Cover the dressing and refrigerate it for 1 hour to allow the flavors to meld and deepen.
- Adjust Dressing Consistency: Stir the dressing well before using. If it’s too thick, thin it gradually by adding water ½ teaspoon at a time until it reaches a pourable consistency.
- Assemble the Salad: In a large bowl, combine the cooked chicken, mung bean sprouts, shredded cabbage, chopped romaine, sliced scallions, cucumber slices, and julienned carrots.
- Toss with Dressing: Drizzle the Bang Bang dressing over the salad and toss gently to coat everything evenly. You can either fully dress the salad at this stage or keep it lightly coated and serve extra dressing on the side.
- Add Garnishes and Serve: Just before serving, sprinkle the salad with chopped peanuts and sesame seeds to add crunch and nuttiness. Serve immediately for the freshest texture, as the greens will soften if dressed too far in advance.
Notes
- Note 1: Mayonnaise adds creaminess and richness to the dressing.
- Note 2: Tahini provides a nutty depth and thickens the dressing.
- Note 3: Soy sauce adds saltiness and umami flavor.
- Note 4: Adjust chili oil and chili crisp amounts according to your preferred spice level and the brands’ heat intensity.
- Note 5: Minced or pressed garlic increases the pungency and aroma of the dressing.
- Note 6: Use pre-cooked chicken breast either roasted, poached, or leftover, cubed or shredded for ease.
- Note 7: English cucumber brings mild cucumber flavor with minimal seeds for crunch.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian Fusion
Keywords: Bang Bang Chicken Salad, spicy chicken salad, Asian chicken salad, tahini dressing, mung bean sprouts, easy chicken salad
