Bang Bang Chicken Salad Recipe arrives with bright spice and refined restraint. Crisp lettuce, tender shredded chicken, and a creamy, slightly spicy dressing create a polished contrast of texture and flavor. This version pares back superfluous elements and emphasizes fresh herbs, crunchy vegetables, and a balanced sauce for a contemporary, elegant salad. For a light contrasting bowl that complements this salad’s profile, see cauliflower rice chicken burrito bowl.
Why Make This Recipe
- Effortless Yet Elegant: simple techniques produce layered flavors that read gourmet without fuss.
- Minimal Ingredients: pantry-friendly staples with fresh accents keep preparation streamlined.
- Impressive Flavor: creamy-sweet-spicy dressing lifts restrained chicken and crisp vegetables.
This version elevates the classic by focusing on texture contrasts — velvety sauce, crisp vegetables, and tender, lightly seasoned chicken — and by finishing with bright herbs and toasted seeds for aroma and crunch.
Ingredients
Base
- 4 cups mixed salad greens (baby romaine, butter lettuce), washed and spun dry.
- 2 cups cooked chicken, shredded or thinly sliced (rotisserie or poached). Note: warm chicken absorbs dressing better.
Sauce (Bang Bang Dressing)
- 3 tbsp mayonnaise (room temperature).
- 2 tbsp plain Greek yogurt (for brightness).
- 2–3 tbsp sweet chili sauce (adjust for sweetness/spice).
- 1 tbsp Sriracha or sambal oelek (for heat).
- 1 tsp rice vinegar (or lime juice), finely measured for balance.
- 1 tsp sesame oil, optional, for aroma.
- Salt and freshly ground black pepper, to taste.
Topping & Garnish
- 1 small cucumber, thinly sliced (or ribboned).
- 1 medium carrot, julienned or peeled into ribbons.
- 2 green onions, thinly sliced on the bias.
- 2 tbsp cilantro or Thai basil, finely chopped.
- 2 tbsp toasted sesame seeds or crushed roasted peanuts (for crunch).
How to Make Bang Bang Chicken Salad:
- Prepare the chicken: if using raw breasts, poach gently in simmering seasoned water until just cooked through (internal temp 165°F / 74°C). Cool slightly and shred. Tip: reserve a little cooking liquid to moisten the chicken if it seems dry.
- Whisk the dressing: in a bowl combine mayonnaise, Greek yogurt, sweet chili sauce, Sriracha, rice vinegar, and sesame oil. Whisk until smooth and glossy; adjust heat and sweetness to taste. Sensory cue: the dressing should be creamy, slightly viscous, and shine under light.
- Toss the vegetables: in a large mixing bowl, combine greens, cucumber, carrot, and green onions. Dress lightly — you want crispness to remain. Mini-tip: toss gently by lifting and folding to avoid bruising delicate leaves.
- Combine with chicken: add shredded chicken and 2–3 tablespoons of dressing to the salad. Toss until the chicken has a thin, even coating; avoid drowning the greens. Texture cue: chicken pieces should glisten but remain distinct from the leaves.
- Finish and garnish: plate the salad, drizzle a little extra dressing where needed, and sprinkle toasted sesame seeds or crushed peanuts and chopped herbs for aroma and crunch. Professional tip: toast seeds briefly in a dry pan until fragrant to amplify nutty notes.
- Taste and balance: finish with a small pinch of flaky salt and a squeeze of lime or rice vinegar if brightness is needed.
How to Serve Bang Bang Chicken Salad:
Serve the salad on chilled, shallow plates to maintain temperature and highlight the layers. Arrange greens as a loose bed, place chicken artfully over the center, and scatter ribbons of carrot and cucumber for vertical contrast. Finish with a controlled drizzle of dressing and a small pile of toasted seeds to one side for visual balance. For composed menus, pair with a crisp white wine and consider the complementary textures listed in top sides to serve with chicken pot pie for inspiration on starch and vegetable pairings.
How to Store Bang Bang Chicken Salad:
- Assemble components separately: keep dressing, chicken, and greens stored apart in airtight containers to preserve texture.
- Refrigeration: store chicken and dressing up to 3 days; greens are best used within 24 hours of washing.
- Reheating: if chicken was cooked and chilled, gently warm in a low oven (300°F / 150°C) for 5–8 minutes or microwave briefly, then let cool to warm before tossing with dressing. Avoid heating the dressed salad to keep leaves crisp.
Tips to Make Bang Bang Chicken Salad:
- Use warm chicken: slightly warm chicken absorbs the dressing and releases aroma without wilting greens.
- Toast seeds and nuts: a quick toast elevates flavor and scent dramatically.
- Thin the dressing gradually: start with less, then add more to avoid overdressing.
- Brightness at the end: a final squeeze of citrus sharpens the sauce and balances sweetness.
Variation (if any):
- Seafood variation: swap shredded chicken for chilled cooked shrimp or lobster for a luxe twist.
- Grain bowl approach: serve over warm quinoa or farro and roast the vegetables for autumnal depth.
- Dressing upgrade: fold in a teaspoon of fish sauce for umami depth, or swap Greek yogurt for crème fraîche for a silkier tang.
FAQs
Can I make the dressing ahead of time?
Yes. Store the dressing in an airtight container in the refrigerator for up to 5 days. Whisk briefly before using; the texture will smooth out at room temperature.
Is this salad gluten-free?
This recipe is naturally gluten-free if you use a gluten-free sweet chili sauce. Always check labels for hidden gluten.
What’s the best chicken to use?
Rotisserie chicken is a convenient, flavorful option. Poached or roasted chicken breast sliced or shredded also works well; keep it slightly warm for best texture when tossing.
Can I make this vegetarian?
Substitute the chicken with grilled tofu or roasted cauliflower florets, and use a vegetarian-friendly sweet chili sauce.
Conclusion
This Bang Bang Chicken Salad Recipe balances creamy heat, crisp texture, and fresh aromatics for a refined yet accessible dish. It rewards simple technique: warm chicken, a glossy dressing, and toasted seeds yield a composed plate that reads elegant without ceremony. If you try it, consider leaving a brief note about your preferred spice level or presentation. For further inspiration and a similar take on texture-driven salads, explore this detailed version: Bang Bang Chicken Salad Recipe | Simple Home Edit. How would you make this dish your own?
Print
Bang Bang Chicken Salad
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A bright and elegant salad featuring tender shredded chicken and a creamy, slightly spicy dressing.
Ingredients
- 4 cups mixed salad greens (baby romaine, butter lettuce), washed and spun dry
- 2 cups cooked chicken, shredded or thinly sliced
- 3 tbsp mayonnaise (room temperature)
- 2 tbsp plain Greek yogurt
- 2–3 tbsp sweet chili sauce
- 1 tbsp Sriracha or sambal oelek
- 1 tsp rice vinegar or lime juice
- 1 tsp sesame oil (optional)
- Salt and freshly ground black pepper, to taste
- 1 small cucumber, thinly sliced
- 1 medium carrot, julienned or peeled into ribbons
- 2 green onions, thinly sliced on the bias
- 2 tbsp cilantro or Thai basil, finely chopped
- 2 tbsp toasted sesame seeds or crushed roasted peanuts
Instructions
- Prepare the chicken: poach raw breasts in simmering seasoned water until just cooked through. Cool slightly and shred.
- Whisk the dressing: combine mayonnaise, Greek yogurt, sweet chili sauce, Sriracha, rice vinegar, and sesame oil in a bowl. Whisk until smooth.
- Toss the vegetables: combine greens, cucumber, carrot, and green onions in a large mixing bowl and dress lightly.
- Combine with chicken: add shredded chicken and dressing to the salad, toss until evenly coated.
- Finish and garnish: plate the salad, drizzle with extra dressing, and sprinkle with sesame seeds and herbs.
- Taste and balance: adjust with salt and lime juice as needed.
Notes
Assemble components separately for best texture when storing. Dress the salad just before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 40mg