Bang Bang Chicken Salad

A vibrant, summery chicken salad with a creamy, sweet chilli kick!

I made a big batch of this Bang Bang Chicken Salad and ended up eating it for lunch three days straight – it’s that good! It’s also easy to prepare, super filling, summery and fresh. Shredded seasoned chicken, shredded purple cabbage and wombok, julienned carrot and bean sprouts all sit atop a base of vermicelli noodles. The whole salad is then smothered with the most delicious, creamy sweet chilli and mayonnaise-based Asian dressing.

This hearty, vibrant salad is not only perfect for prepping ahead of time, ready for quick lunches, but it also makes the best accompaniment to a picnic or barbecue spread. I’ve ensured a simple way of preparing the chicken, so that you can enjoy this recipe any day of the week, but this recipe can also be made with leftover roasted or poached chicken to make things even easier.

If you’d like the salad to be vegetarian, you could replace the chicken with other ingredients, such as crispy tofu, roasted sweet potato or boiled eggs (see my other suggestions below). It can also be as mild or hot as you want, as the hot sauce is optional. And, as you can make the chicken and dress up to 48 hours ahead of time, it’s perfect for easy entertaining.

Can I make this vegetarian?

Yes! Swap the chicken for crispy tofu, roasted sweet potatoes, chickpeas, edamame beans, or even boiled eggs for a protein-packed alternative.

How do I keep the salad fresh for meal prep?

Store the components separately in airtight containers and toss everything together with the dressing just before serving. This keeps the vegetables crisp and the noodles from soaking up too much dressing.

What noodles should I use?

Vermicelli noodles are great for their light, chewy texture, but you can also use soba noodles, glass noodles, or even cooked rice for a variation.

Why is it called Bang Bang Chicken?

It’s not called “bang bang chicken” because it’s hot and spicy and packs a punch, but gets its name from the traditional Chinese utensil (a bàng, meaning a “stick”) that is used to tenderise the meat in this dish.

Can I serve the bang bang chicken as a main with veggies and rice rather than in a salad?

If you’d like to eat bang bang chicken as a main with veggies, take a look at my other Bang Bang Chicken recipe.

Watch how to make Bang Bang Chicken Salad

What are some other Asian-style salad recipes?

If you enjoy hearty salads with Asian flavours, I think you’ll love:

Thai Beef and Noodle Salad
Chicken Noodle Salad with Sesame Soy Dressing
Chicken Salad with Creamy Peanut Dressing
Tuna Miso Soba Noodles

Bang Bang Chicken Salad

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5 from 3 reviews

This vibrant Bang Bang Chicken Salad combines tender marinated chicken, fresh veggies and a creamy, sweet chilli dressing. Perfect for meal prep, picnics or a quick lunch or dinner!

• Total Time: 30 minutes
• Yield: 4–6 servings 1x

Ingredients

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Creamy Bang Bang Dressing

• 1 cup (250 g) whole-egg mayonnaise
• ¼ cup (60 g) sweet chilli 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 chilli sauce (optional)
• ½ tsp freshly grated garlic

Bang Bang Chicken

• 600 g (1 lb 5 oz) boneless, skinless chicken breast (2 breasts, sliced in half to make thinner steaks), (or use 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 (see note 2)
• 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

1. Make the dressing – Combine the dressing ingredients in a small bowl.
2. Marinate the chicken – Place the chicken in a large shallow bowl and add the sweet paprika, onion powder, pepper, tamari, sugar and olive oil (do not add the water to the marinade). Toss the chicken using tongs to coat it evenly in the marinade.
3. Cook and shred the chicken – Heat a large, deep, heavy-based frying pan over medium–high heat. Add the chicken (no extra oil required) and cook for 3–4 minutes on each side until browned and cooked through. Add the water to the base of the pan in the last 3 minutes of cooking to help deglaze the pan and scrape up any sticky bits. Set aside on a plate. Once cool enough to handle, shred the chicken using two forks. Toss well so the seasoned coating flavours all the meat.
4. Cook the noodles – Prepare the vermicelli rice noodles as per the packet instructions. Rinse with cold water and drain. (Are your noodles sticking? See note 1.)
5. Assemble the salad – Arrange the noodles on a large platter. Add the wombok cabbage, purple cabbage, carrot, bean sprouts and shredded chicken on top of the noodles, in that order, so they are layered.
6. Dress the salad – Drizzle generously with the creamy bang bang dressing.
7. Serve – Top with the spring onion, coriander and crispy fried shallots. Serve in the centre of the table for everyone to help themselves.

Equipment

Large Wooden Spoon

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Tongs

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Notes

Note 1 – To stop the noodles sticking, ensure they are thoroughly cooled under cold running tap water. This removes the “sticky” starch and also stops the cooking process. If you like, as an extra precaution you can drizzle the noodles with 1 tablespoon of sesame oil and toss to coat to stop them sticking (this is particularly handy when preparing the noodles ahead of time).

Note 2 – Vermicelli rice noodles are great for their light, chewy texture, but you can also use soba noodles, glass noodles, or even cooked rice for a variation.

 

Make ahead

Chicken – Marinate the chicken for up to 48 hours prior to cooking.

Creamy bang bang sauce – Prepare the sauce and refrigerate in an airtight container for up to 48 hours prior to cooking.

Leftovers

Keep leftovers in the fridge for up to 3 days. Tastes best if the dressing is stored separately and tossed just before serving. Not suitable to freeze.

 

• Author: Nicole
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Chicken
• Method: Stir-fry, Toss
• Cuisine: Asian-inspired