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

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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.