If you’re craving a dish that bursts with fresh flavors, tantalizing spice, and satisfying crunch, you’ve got to try this Bang Bang Chicken Salad Recipe. It’s an incredible fusion of tender chicken, vibrant veggies, and a creamy, spicy dressing that will make your taste buds dance. Whether you want a light lunch or a crowd-pleasing dinner, this salad offers the perfect balance of textures and seasonings to keep you coming back for seconds.
Ingredients You’ll Need
This Bang Bang Chicken Salad Recipe keeps things simple but powerful by blending essential ingredients that create a symphony of flavors and textures. Each element, from the crispy fried shallots to the tangy dressing, plays a key role in building layers of taste and crunch.
- Whole-egg mayonnaise: Provides a creamy, rich base that balances the heat perfectly.
- Sweet chili sauce: Adds a sweet but spicy kick that defines the ‘bang bang’ flavor.
- Tamari or soy sauce: Brings umami depth and saltiness to both chicken and dressing.
- Rice wine vinegar or lime juice: Introduces a bright acidity that keeps the salad fresh and lively.
- Honey: Offers natural sweetness that mellows the spice and ties everything together.
- Sriracha or hot chili sauce (optional): Customize the heat level to your liking with this fiery addition.
- Freshly grated garlic: Infuses aromatic savoriness essential for that punch of flavor.
- Boneless, skinless chicken breast: The star of the salad, tender and flavorful when marinated and cooked right.
- Sweet paprika and onion powder: Seasoning duo that enhances warmth and depth in the chicken.
- Cracked black pepper: Adds subtle heat and complexity.
- Brown sugar: Works alongside soy sauce to caramelize the chicken beautifully.
- Olive oil: Essential for tenderness and cooking the chicken to perfection.
- Water: Helps with the sauce consistency and cooking noodles.
- Vermicelli rice noodles: Light and delicate noodles providing textural contrast.
- Shredded wombok cabbage and purple cabbage: Adds crunch, color, and freshness.
- Julienned carrot: Sweet and crisp, enhancing the salad’s vibrancy.
- Bean sprouts: For extra crunch and a fresh, nutty taste.
- Spring onions (scallions): Deliver a mild oniony zing.
- Roughly chopped coriander (cilantro) leaves: Bring herbaceous brightness.
- Crispy fried shallots: For irresistible texture and a savory crunch on top.
How to Make Bang Bang Chicken Salad Recipe
Step 1: Prepare the Bang Bang Sauce
Start by whisking together whole-egg mayonnaise, sweet chili sauce, tamari, rice wine vinegar, honey, freshly grated garlic, and sriracha if you want some extra heat. This creamy, zesty dressing is what sets this salad apart, combining sweet, spicy, tangy, and savory notes into one harmonious sauce.
Step 2: Season and Cook the Chicken
Rub the chicken breasts with a mix of sweet paprika, onion powder, cracked black pepper, tamari, and brown sugar. Heat olive oil in a skillet and cook the chicken over medium heat until it’s cooked through and caramelized on the outside. Once finished, slice thinly or shred the chicken if you prefer a bun-style mix.
Step 3: Prepare the Vermicelli Noodles
Cook the vermicelli rice noodles according to the package instructions, usually soaking in hot water until tender. Drain and rinse under cold water to stop cooking, then toss lightly with a bit of olive oil to keep them from sticking.
Step 4: Assemble the Salad
In a large bowl, combine shredded wombok and purple cabbage, julienned carrot, bean sprouts, sliced spring onions, chopped coriander leaves, and cooked vermicelli. Top this fresh vegetable and noodle base with the warm, seasoned chicken slices, and drizzle with the creamy bang bang sauce.
Step 5: Add Final Crunch
Sprinkle crispy fried shallots over the top for a perfect finish. These add an addictive crunch that contrasts beautifully with the creaminess of the dressing and softness of the noodles.
How to Serve Bang Bang Chicken Salad Recipe
Garnishes
Fresh herbs like extra chopped coriander or mint leaves make a lovely garnish, giving the salad an herbal lift. Toasted sesame seeds or chopped peanuts add a nutty crunch that contrasts beautifully with the creamy dressing.
Side Dishes
This salad shines well on its own but pairs wonderfully with light sides like steamed dumplings, spring rolls, or a simple cucumber salad to keep the meal refreshing and balanced.
Creative Ways to Present
Try serving this Bang Bang Chicken Salad Recipe in crisp lettuce cups for a fun finger food option. Or pile it onto toasted baguette slices for an easy open-faced sandwich. Even rolled inside rice paper wraps, it turns into a portable and colorful treat.
Make Ahead and Storage
Storing Leftovers
Store leftover salad and sauce separately in airtight containers to keep the ingredients fresh and prevent sogginess. The chicken and veggies will stay crisp when refrigerated for up to 2 days.
Freezing
While chicken can be frozen, this salad is best enjoyed fresh. Freezing the fully assembled salad isn’t recommended because the crunchy vegetables and crispy fried shallots lose their texture upon thawing.
Reheating
If reheating leftover cooked chicken, do so gently in a skillet over medium heat or microwave briefly. Add the bang bang sauce and fresh salad ingredients afterward to preserve the salad’s texture and flavor.
FAQs
Can I use leftover rotisserie chicken for this recipe?
Absolutely! Using shredded rotisserie chicken is a fantastic shortcut that saves time and still delivers phenomenal flavor in your Bang Bang Chicken Salad Recipe.
Is this salad spicy?
The spice level depends on your addition of sriracha or hot chili sauce. You can easily adjust the heat to suit your taste or keep it mild by omitting spicy ingredients altogether.
What can I substitute for vermicelli noodles?
If you can’t find vermicelli rice noodles, thin rice sticks, or even cooked thin spaghetti can work in a pinch, though they’ll change the texture a bit.
Can I make this salad vegan?
To make it vegan, swap the chicken for tofu or tempeh and use a vegan mayonnaise alternative. Double-check the sauces for vegan-friendly versions.
How long does the dressing keep?
The bang bang sauce keeps well in the fridge for up to a week when stored in an airtight container, making it perfect for meal prep.
Final Thoughts
This Bang Bang Chicken Salad Recipe is nothing short of delightful — a gorgeous balance of flavors, textures, and colors that makes every bite exciting. I encourage you to take a moment to whip this up for yourself or your loved ones because it will quickly become a go-to in your recipe collection. Enjoy the bang bang magic in every forkful!
Print
Bang Bang Chicken Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Asian Fusion
- Diet: Gluten Free
Description
This Bang Bang Chicken Salad is a vibrant and flavorful dish featuring tender chicken breast coated in a sweet and spicy homemade sauce, served over a refreshing bed of vermicelli noodles and crisp shredded cabbages. Ready in just 30 minutes, it’s a perfect combination of textures and bold Asian-inspired flavors that’s ideal for a quick lunch or dinner.
Ingredients
Dressing and Sauce
- 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 and Marinade
- 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 Base
- 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 sauce: In a bowl, combine whole-egg mayonnaise, sweet chili sauce, tamari or soy sauce, rice wine vinegar or lime juice, honey, sriracha (if using), and freshly grated garlic. Mix thoroughly until the sauce is smooth and well combined. Set aside.
- Marinate the chicken: Slice chicken breasts in half crosswise to create thinner steaks. In a separate bowl, mix sweet paprika, onion powder, cracked black pepper, tamari or soy sauce, brown sugar, olive oil, and water. Toss the chicken in this marinade and let it rest for 10 minutes to absorb the flavors.
- Cook the vermicelli noodles: Soak the vermicelli rice noodles in hot water according to package instructions until they are soft, typically about 3-5 minutes. Drain and rinse under cold water to stop the cooking. Set aside.
- Cook the chicken: Heat a non-stick skillet or frying pan over medium heat. Add the marinated chicken pieces and cook for about 4-5 minutes each side or until fully cooked through and nicely browned. Remove from heat and allow to rest for a few minutes before slicing into strips if not already shredded.
- Assemble the salad: In a large bowl, combine the cooked vermicelli noodles, shredded wombok cabbage, shredded purple cabbage, julienned carrot, bean sprouts, sliced spring onions, and chopped coriander leaves. Toss gently to mix all the vegetables and noodles together.
- Add chicken and sauce: Add the cooked chicken pieces on top of the salad mixture. Drizzle the prepared bang bang sauce generously over the chicken and salad.
- Garnish and serve: Sprinkle crispy fried shallots over the salad to add a crunchy texture. Serve immediately to enjoy the contrast of flavors and textures at their best.
Notes
- You can substitute the chicken with leftover roasted chicken for a quicker prep.
- Adjust the level of spiciness by varying the amount of sriracha or hot chili sauce in the dressing.
- Using tamari instead of soy sauce makes this recipe gluten-free.
- For a lighter version, use low-fat mayonnaise or Greek yogurt as a substitute.
- The vermicelli noodles can be replaced with glass noodles or rice noodles of your preference.
