Can I make this salad gluten-free?

Absolutely! Just ensure you're using gluten-free tamari instead of regular soy sauce, and double-check that your sweet chili sauce doesn't contain any wheat-based thickeners. Rice noodles are naturally gluten-free, making this an easy adaptation.

How can I meal prep this for lunches throughout the week?

Prepare all components separately on Sunday – cook and shred the chicken, make the dressing, and chop all vegetables. Store in separate containers. Each morning, assemble a portion with freshly cooked noodles (they only take minutes) or prepare the noodles ahead and toss with a bit of sesame oil to prevent sticking.

Is there a way to make this recipe dairy-free?

Good news! This recipe is naturally dairy-free as written. The creamy texture comes from the mayonnaise, which is typically made with eggs and oil, not dairy products. Just double-check your mayo ingredients if you have dairy allergies.

Can I adjust the spice level of the bang bang sauce?

The beauty of making your own bang bang sauce is complete control over the heat level. For a milder version, omit the sriracha completely and reduce the sweet chili sauce. For extra spice, increase the sriracha or add a dash of cayenne pepper to really turn up the heat.

Bang Bang Chicken Salad Recipe

Description

This Bang Bang Chicken Salad dish is a refreshing and flavorful combination of crispy vegetables, tender chicken, and vermicelli rice noodles, all brought together perfectly with a creamy and slightly spicy Bang Bang dressing. Perfect as a light main course or a fulfilling side dish, this salad boasts diverse textures and a burst of flavors that will leave you wanting more.

Ingredients

Units Scale

CREAMY BANG BANG DRESSING

1 cup (250 g) whole-egg mayonnaise
1/4 cup (60 g) sweet chili 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 chili sauce (optional)
1/2 tsp freshly grated garlic

BANG BANG CHICKEN

600 g (1 lb 5 oz) boneless, skinless chicken breast (or use 4 cups/640 g shredded leftover roasted chicken)
1 tsp sweet paprika
1 tsp onion powder
1/4 tsp cracked black pepper
1 tbsp tamari or all-purpose soy sauce
1 tbsp brown sugar
2 tbsp olive oil
1/4 cup (60 ml) water

SALAD

200 g (7 oz) vermicelli rice noodles
1 1/2 cups (115 g) shredded wombok cabbage
1 1/2 cups (115 g) shredded purple cabbage
1 carrot, julienned
1 cup (90 g) bean sprouts
2 spring onions (scallions), finely sliced
1/2 cup (25 g) roughly chopped coriander (cilantro) leaves
1/4 cup (15 g) crispy fried shallots

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Instructions

Make the dressing
Combine the dressing ingredients (mayonnaise, sweet chili sauce, tamari, rice wine vinegar or lime juice, honey, sriracha, and garlic) in a small bowl. Mix thoroughly and set aside.
Marinate the chicken
In a large shallow bowl, combine the chicken with sweet paprika, onion powder, cracked black pepper, tamari, brown sugar, and olive oil. Using tongs, toss the chicken to coat it evenly with the marinade. Do not include the water at this step—it is added later during cooking.
Cook and shred the chicken
Heat a large frying pan over medium–high heat. Add the marinated chicken and cook for 3–4 minutes on each side until browned and fully cooked through. Pour the water into the pan during the last 3 minutes of cooking to deglaze and scrape up any stuck seasoning. Remove the chicken from the pan and cool slightly before shredding with two forks. Toss the shredded chicken so the marinade flavors the meat evenly.
Cook the noodles
Prepare the vermicelli rice noodles according to the packet instructions. Rinse them under cold running water to ensure they are no longer sticky and drain well. Optionally, toss the noodles with 1 tablespoon of sesame oil to prevent sticking, especially if preparing ahead of time.
Assemble the salad
Arrange the cooked noodles on a large serving platter. Layer the wombok cabbage, purple cabbage, carrot, bean sprouts, and the shredded chicken on top in that order.
Dress the salad
Drizzle the salad generously with the creamy Bang Bang dressing, ensuring everything is well-coated for maximum flavor.
Serve
Top the salad with spring onions, coriander, and crispy fried shallots. Serve immediately on the table for everyone to help themselves.

Notes

To avoid sticking, ensure the noodles are rinsed thoroughly under cold water. This process removes excess starch and stops the cooking process. Tossing them with sesame oil can provide extra assurance against sticking.
You can replace vermicelli rice noodles with soba noodles, glass noodles, or even cooked rice if desired.
Cooking the chicken with water towards the end ensures moisture retention and enhances flavor.

Nutrition

Serving Size: 1 Serving
Calories: 420kcal
Sugar: 12g
Sodium: 940mg
Fat: 26g
Saturated Fat: 4g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 230g
Fiber: 3g
Protein: 26g
Cholesterol: 80mg