Description
This Bang Bang Chicken Salad bursts with flavor and freshness, featuring tender chicken, crisp veggies, and a zesty dressing, ideal for a quick, healthy meal.
Ingredients
Scale
- 2 cups shredded napa cabbage or green cabbage
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1 cup sliced cucumber
- 1 cup edamame shelled (frozen and thawed is fine)
- 2 green onions thinly sliced
- 3 cups shredded cooked chicken or cubed
- 1 cup bean sprouts (optional)
- ⅓ cup chopped roasted peanuts
- ¾ cup mayonnaise or half mayonnaise and half greek yogurt
- ⅓ cup sweet chili sauce
- 1 tablespoon soy sauce or tamari for gluten-free
- 2-4 teaspoons sriracha or to taste
- 2 teaspoons rice vinegar
- 1 teaspoon maple syrup
- 1 lime juiced (about 2 tablespoons)
- 1 clove garlic minced
- Salt and pepper to taste
Instructions
- Prepare the dressing by whisking together mayonnaise, sweet chili sauce, soy sauce, sriracha, rice vinegar, maple syrup, lime juice, and minced garlic in a small bowl until smooth. Adjust seasoning with salt, pepper, more sriracha, or more lime juice as desired.
- In a large bowl, combine shredded napa cabbage, red cabbage, carrots, cucumber, edamame, and green onions, stirring well to mix.
- Top the vegetables with shredded chicken and drizzle with half of the dressing, tossing until everything is thoroughly combined. Add more dressing as preferred based on your taste.
- Sprinkle bean sprouts over the salad and toss gently to mix.
- Before serving, add chopped peanuts on top and serve with extra dressing on the side.
Notes
Feel free to adjust the level of spiciness by adding more or less sriracha.
For a creamier dressing, mix in Greek yogurt along with mayonnaise.
This salad can be made in advance; just keep the dressing separate until serving.
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 470
- Sugar: 8g
- Sodium: 950mg
- Fat: 32g
- Saturated Fat: 5g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 75mg