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Bang Bang Chicken Salad

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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. I love this recipe so much that I included it in my new cookbook Simple Dinners Every Day.

Bang Bang Chicken Salad served in a bowl with chopsticks resting on the rim.
Even family members who are not crazy about salads will be won over with this incredible Asian-inspired salad that features tender marinated chicken, fresh veggies and a creamy, sweet chilli-mayo 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.

Finished Bang Bang Chicken Salad beautifully arranged on a platter.

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.

Shredded chicken neatly arranged on a plate, ready for use.

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.

Cooked chicken breasts served on a plate, tender and juicy.

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

If you enjoyed Bang Bang Chicken Salad, I think you’ll love:

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

Bang Bang Chicken Salad served in a bowl with chopsticks resting on the rim.

Bang Bang Chicken Salad

Author: Nicole
5 from 9 votes
“Made this delicious salad twice, I thought the dressing was even better the next day!”
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This vibrant Bang Bang Chicken Salad recipe combines tender marinated chicken, fresh veggies and a creamy, sweet chilli dressing. Perfect for meal prep, picnics or a quick lunch or dinner!
Prep 15 minutes
Cook 15 minutes
Total 30 minutes
Servings: 4

Ingredients

CREAMY BANG BANG DRESSING
  • 250 g (1 cup) whole-egg mayonnaise
  • 60 g (¼ cup) 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 (1¼ lb) 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 freshly cracked black pepper
  • 1 tbsp tamari or all-purpose soy sauce
  • 1 tbsp brown sugar
  • 2 tbsp olive oil
  • 60 ml (¼ cup) water
SALAD
  • 200 g (7 oz) vermicelli rice noodles (see note 1)
  • 115 g (1½ cups) shredded wombok cabbage
  • 115 g (1¼ cups) shredded purple cabbage
  • 1 carrot, julienned
  • 90 g (¾ cup) bean sprouts
  • 2 spring onions (scallions), finely sliced
  • 25 g (1½ cups) roughly chopped coriander (cilantro) leaves
  • Crispy fried shallots, to serve

Instructions

  • Make the dressing – Combine the dressing ingredients in a small bowl.
  • 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.
  • 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.
  • 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 2.)
  • 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.
  • Dress the salad – Drizzle generously with the creamy bang bang dressing.
  • Serve – Top with the spring onion, coriander and crispy fried shallots. Serve in the centre of the table for everyone to help themselves.

Nutrition information

Nutrition Facts
Bang Bang Chicken Salad
Amount per Serving
Calories
976
% Daily Value*
Fat
 
61
g
94
%
Saturated Fat
 
10
g
63
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
30
g
Monounsaturated Fat
 
19
g
Cholesterol
 
122
mg
41
%
Sodium
 
1977
mg
86
%
Potassium
 
926
mg
26
%
Carbohydrates
 
68
g
23
%
Fiber
 
3
g
13
%
Sugar
 
21
g
23
%
Protein
 
38
g
76
%
Vitamin A
 
3790
IU
76
%
Vitamin C
 
36
mg
44
%
Calcium
 
86
mg
9
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Watch how to make it

Recipe notes

Note 1 – 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.
Note 2 – 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).

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.

Equipment

Tried this recipe?

Let us know how it was!
Course chicken
Cuisine Asian-inspired

  1. 5 stars
    Yeah this is delicious like everything else one this website. I’m over 20 recipes in and haven’t found one that isn’t amazing!

    • Wow, Maddie, this is such fantastic feedback that makes me so happy! 🙌🏻 🥰 Really glad you enjoyed this lovely salad. Thanks also for the rating. 🧡 Nic x

  2. 5 stars
    Absolutely delicious! Thanks for the great recipe, my family loved it 🙂

    • Just love to hear this, Necia! 🙌🏻 Thanks for the rating too. Nic x

  3. Such a delicious salad! My teenage son loved it too. Perfect for coming into Summer

    • Hi Rebecca, I have to admit that this really is delicious, so I’m thrilled that you and your son are fans too! Yep, perfect for summer. Nic x

  4. Hi there,
    Would it be suitable to freeze the chicken only to be able to use in future or is that not possible?

    • Hi Ali! Yes absolutely – you can freeze the cooked chicken on its own. Just let it cool completely – slice or shred it first (so it reheats evenly), then freeze it in an airtight container for up to 2 months. Thaw overnight in the fridge and add it to the salad fresh on the day. So glad you loved it! Nic x

  5. 5 stars
    This salad as soo delicious. I cooked the chicken on the BBQ which gave it a char grilled flavour also. And like you say ate it for lunch next day and was still delicious.

    • Hi Janine, yep, that chicken is SO delicious cooked on the barbecue … yum! So glad it was a winner. And hooray for leftovers! Thanks for the rating too. Nic x

  6. Can’t wait to try this! If I am using leftover BBQ chicken, should I still marinade/cook the chicken?

    • Hi Nicole, you wouldn’t really need to cook the chicken, but you could heat and toss it in the pan with the marinade. Marinate the chicken as per step 2, then pop it in the pan and toss for a couple of minutes just to heat up the chicken and coat it in the marinade (no need to add water unless you want to add a little to scrape up and incorporate the sticky bits on the base). Then shred the meat and continue from step 4. Hope this helps! Nic x

  7. I LOVE the bang bang chicken meal and want to try it as a salad this week. What would you suggest if I’ve already got some shredded chicken? Could I add a smaller amount as additional ‘sauce’?

    • Hi Sophie, this salad is ideal for using up leftover chicken (either roasted or poached). Have you already made the Bang Bang Chicken and want to make it into this salad? If so, just shred or chop the chicken, make sure it’s well coated in the sauce, then you only need to add the veggies. Not sure how much chicken you have … you could make some extra sauce and add some additional shredded chicken to the salad. I hope this helps. Nic x

  8. So good! You say use boiling water with the noodles but packet says cold. What does the boiling water do?

    • Hi Meg, the noodles I use require boiling water, but if the ones you buy say to use cold water, just follow those instructions. Nic x

  9. 5 stars
    We made this for dinner tonight! Amazing! We substituted Greek yogurt for the mayonnaise in the dressing and it was so good. we also use the crispy fried onions instead of the fried shallots and they worked out just fine.Definitely a keeper.!

    • Thanks for this comment, I was wondering if I could use greek yoghurt instead of mayo to make it a little lighter on calories, and you’ve answered the question for me.

    • Hi Lisa, thank you so much for sharing your useful feedback and tweaks. I always love to read about variations, especially dietary … so useful for the community, too. Thanks for the rating, Nic x

  10. So delicious! Made this today, best salad I’ve made at home!

    • Thanks for the beautiful comment, Deepa! I’m so glad you enjoyed this … I have to admit that I love this salad too! Nic x

  11. Made this delicious salad twice, I thought the dressing was even better the next day thank you!

    • Hi Barb, so happy you enjoyed this! Yes, I agree … the dressing improves overnight!! Nic x

  12. 5 stars
    This has now become a staple go to recipe when I’m in a rush, absolutely incredible!

    • Hi Tracey, I have to admit that this is a really good one! I’m so thrilled you like it and that it’s made life easier. Thanks for the rating, too. Nic x

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Disclaimer re gluten-free and dairy-free recipes 

For recipes labelled ‘gluten-free’ or ‘dairy-free’, the ingredients included in the recipe are typically gluten- or dairy-free. However, it is the user’s responsibility to carefully check the ingredient panels on the specific brands of products purchased and used. Simple Home Edit cannot be held responsible for any adverse reactions.