Go Back

Bang Bang Chicken Salad

This is a crunchy, protein-packed salad that hits all the right notes - sweet, spicy, and tangy. The bang bang sauce is what makes it addictive, and you can control the heat level to your liking.
Print Pin
Prep Time: 15 minutes
Total Time: 15 minutes

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.