Bang Bang Chicken Salad
Bang Bang Chicken Salad
Ingredients
For the Bang Bang Sauce
- 2 tablespoons tahini
- 2 1/2 tablespoons light soy sauce
- 1 tablespoon chili oil
- 1 teaspoon granulated sugar
- 1/2 teaspoon garlic powder
- 2 tablespoons water
For the Salad
- 1 rotisserie chicken, breast, shredded
- 4 cups green lettuce, shredded
- 1 cup carrots, julienned
- 1 cucumber, sliced into crescent shapes
- 1 cup bean sprouts
For Garnish
- 1/4 cup roasted peanuts, crushed
- 1 tablespoon white sesame seeds
- 2 green onions, sliced
- 1 teaspoon chili oil, for drizzling, as needed
Instructions
- 1
Prepare the chicken: Place the rotisserie chicken breast on a cutting board. Using a wooden rolling pin or similar tool, smash and shred the chicken, then tear it apart by hand until finely shredded. Set aside.
⏱️ 5 min
- 2
Make the Bang Bang Sauce: In a small mixing bowl, combine the tahini, light soy sauce, 1 tablespoon of chili oil, granulated sugar, and garlic powder. Whisk vigorously until well combined. Add the water and whisk again until the sauce is smooth and pourable.
⏱️ 5 min
- 3
Assemble the salad: In a large metal mixing bowl, combine the shredded green lettuce, julienned carrots, sliced cucumber, and bean sprouts. Add the shredded chicken to the bowl. Pour a generous amount of the prepared Bang Bang sauce over the chicken and vegetables. Using tongs, thoroughly toss the mixture until all ingredients are evenly coated with the dressing.
⏱️ 10 min
- 4
Plate and garnish: Transfer the dressed salad to a white serving bowl. Drizzle additional Bang Bang sauce over the top, if desired. Sprinkle generously with crushed roasted peanuts, white sesame seeds, and sliced green onions. Finish with a final drizzle of chili oil for an extra kick.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Bang Bang Chicken Salad
Ingredients
For the Bang Bang Sauce
- 2 tablespoons tahini
- 2 1/2 tablespoons light soy sauce
- 1 tablespoon chili oil
- 1 teaspoon granulated sugar
- 1/2 teaspoon garlic powder
- 2 tablespoons water
For the Salad
- 1 rotisserie chicken, breast, shredded
- 4 cups green lettuce, shredded
- 1 cup carrots, julienned
- 1 cucumber, sliced into crescent shapes
- 1 cup bean sprouts
For Garnish
- 1/4 cup roasted peanuts, crushed
- 1 tablespoon white sesame seeds
- 2 green onions, sliced
- 1 teaspoon chili oil, for drizzling, as needed
Instructions
- 1
Prepare the chicken: Place the rotisserie chicken breast on a cutting board. Using a wooden rolling pin or similar tool, smash and shred the chicken, then tear it apart by hand until finely shredded. Set aside.
⏱️ 5 min - 2
Make the Bang Bang Sauce: In a small mixing bowl, combine the tahini, light soy sauce, 1 tablespoon of chili oil, granulated sugar, and garlic powder. Whisk vigorously until well combined. Add the water and whisk again until the sauce is smooth and pourable.
⏱️ 5 min - 3
Assemble the salad: In a large metal mixing bowl, combine the shredded green lettuce, julienned carrots, sliced cucumber, and bean sprouts. Add the shredded chicken to the bowl. Pour a generous amount of the prepared Bang Bang sauce over the chicken and vegetables. Using tongs, thoroughly toss the mixture until all ingredients are evenly coated with the dressing.
⏱️ 10 min - 4
Plate and garnish: Transfer the dressed salad to a white serving bowl. Drizzle additional Bang Bang sauce over the top, if desired. Sprinkle generously with crushed roasted peanuts, white sesame seeds, and sliced green onions. Finish with a final drizzle of chili oil for an extra kick.
⏱️ 5 min