Ingredients (~6 servings)
Salad Base
- 3 cups shredded napa cabbage (or green cabbage)
- 1 1/2 cups shredded red cabbage
- 1 1/2 cups shredded carrots
- 1 1/2 cups sliced cucumber
- 1 1/2 cups edamame, shelled (frozen and thawed is fine)
- 3 green onions, thinly sliced
- 4 1/2 cups shredded cooked chicken (or cubed)
- 1 1/2 cups bean sprouts (optional)
- 1/2 cup chopped roasted peanuts
Bang Bang Dressing
- 1 cup mayonnaise (or half mayonnaise and half Greek yogurt)
- 1/2 cup sweet chili sauce
- 1 1/2 Tbsp soy sauce (or tamari for gluten-free)
- 1 Tbsp sriracha (or to taste)
- 1 Tbsp rice vinegar
- 1 1/2 tsp maple syrup
- 1 lime, juiced (~3 Tbsp)
- 1 clove garlic, minced
- Salt and pepper to taste
Make the Bang Bang Dressing
Add the mayonnaise, sweet chili sauce, soy sauce, sriracha, rice vinegar, maple syrup, lime juice, and minced garlic to a small bowl.
Whisk together until smooth.
Taste and adjust – add more sriracha for heat, lime juice for tang, or sweet chili sauce for sweetness. Season with salt and pepper as needed.
The dressing should be creamy but pourable; if it’s too thick, add a splash more lime juice or rice vinegar.
Assemble the Salad Base
Add the shredded napa cabbage, red cabbage, carrots, cucumber, edamame, and green onions to a large bowl.
Stir well to distribute everything evenly.
This is your foundation – all the crunch and color comes from these vegetables.
Add the Chicken and Dress the Salad
Sprinkle the cooked chicken on top of the salad and drizzle about half of the bang bang dressing over everything.
Toss until well combined.
Keep adding dressing and tossing until it’s dressed just how you like it – some people prefer a drier salad, others want it heavily sauced.
Start conservative; you can always add more but you can’t take it away.
Finish and Serve
Sprinkle on the fresh bean sprouts and toss the salad one more time.
Top with chopped peanuts right before serving – they’ll stay crunchier this way.
Serve extra bang bang dressing on the side for anyone who wants more sauce.
Bang Bang Chicken Salad
Ingredients
Salad Base
- 3 cups shredded napa cabbage or green cabbage
- 1 1/2 cups shredded red cabbage
- 1 1/2 cups shredded carrots
- 1 1/2 cups sliced cucumber
- 1 1/2 cups edamame frozen and thawed is fine, shelled
- 3 green onions thinly sliced
- 4 1/2 cups shredded cooked chicken or cubed
- 1 1/2 cups bean sprouts optional
- 1/2 cup chopped roasted peanuts
Bang Bang Dressing
- 1 cup mayonnaise or half mayonnaise and half Greek yogurt
- 1/2 cup sweet chili sauce
- 1 1/2 Tbsp soy sauce or tamari for gluten-free
- 1 Tbsp sriracha or to taste
- 1 Tbsp rice vinegar
- 1 1/2 tsp maple syrup
- 1 lime ~3 Tbsp, juiced
- 1 clove garlic minced
- Salt and pepper to taste
Instructions
- Whisk together mayonnaise, sweet chili sauce, soy sauce, sriracha, rice vinegar, maple syrup, lime juice, and minced garlic until smooth.
- Taste and adjust seasoning with salt, pepper, or more sriracha, lime juice, or sweet chili sauce as desired.
- Combine napa cabbage, red cabbage, carrots, cucumber, edamame, and green onions in a large bowl.
- Add cooked chicken and drizzle half the dressing over the salad.
- Toss until well combined, adding more dressing to taste.
- Add bean sprouts and toss once more.
- Top with chopped peanuts just before serving.
- Serve with extra dressing on the side.
