Bang Bang Chicken Salad

Fresh, crunchy Bang Bang Chicken Salad with tender chicken, crisp veggies, and a creamy, spicy dressing made with chili oil/crisp, and tahini. An easy entree salad, great for weeknights or meal prep.

Prep Time30

Dressing Chilling Time1

Total Time1 30

Course: dinner, Lunch, Salad

Cuisine: American, Chinese-American

Keyword: salad, spicy

Servings: entree servings

Author: Amanda Biddle

Ingredients

For the Bang Bang Dressing

¼ cup mayonnaise (see Note 1)
¼ cup tahini (see Note 2)
¼ cup soy sauce (see Note 3)
1 to 4 tablespoons chili oil (see Note 4)
1 to 2 tablespoons chili crisp (see Note 4)
2 tablespoons rice vinegar
2 tablespoons light brown sugar , lightly packed
1 teaspoon toasted sesame oil
1 to 2 medium garlic cloves , very finely minced or pressed (see Note 5)
1 teaspoon peeled and finely grated fresh ginger

For the Salad

3 cups cubed or shredded cooked chicken breast (see Note 6)
2 cups fresh mung bean sprouts
5 cups finely shredded red cabbage (or a mix of Napa and red cabbage)
3 cups finely chopped romaine hearts
6 large scallions , white and green parts, thinly sliced on a bias
1 cup sliced English cucumber (see Note 7)
1 cup ribbon-cut or julienned carrots
½ cup chopped peanuts (dry roasted, lightly-salted)
1 tablespoon sesame seeds

Instructions

Make the Dressing

In a medium bowl, whisk together all of the dressing ingredients until smooth and fully combined. Start with 1 tablespoon each of chili oil and chili crisp, then adjust to taste based on your heat preference and the spiciness of the brands you’re using (see Note 4 below).
Cover and refrigerate the dressing for 1 hour to allow the flavors to meld.
Stir well before using. If the dressing is too thick (tahini brands vary, and it will be thicker if you use less chili oil), thin it with a little water, adding ½ teaspoon at a time until it reaches a pourable consistency.

Assemble the Salad

In a large bowl, combine the chicken, bean sprouts, cabbage, romaine, scallions, cucumber, and carrots.
Drizzle the salad with the Bang Bang dressing and toss until everything is evenly coated. You can fully dress the salad up front, or keep it lightly dressed and serve extra dressing on the side so everyone can add more to taste.
Just before serving, top the salad with chopped peanuts and sesame seeds. After dressing, the greens will start to soften, so for the best texture, serve right away.

Notes

1. Mayonnaise: Use a good-quality mayo. Japanese Kewpie mayo adds extra richness, tang, and umami, but an American-style mayo works well, too (I like Duke's).

2. Tahini: I use the Soom brand. Be sure to stir the tahini thoroughly in the jar before measuring so the sesame oil and paste are fully combined and smooth.

3. Soy Sauce: Chinese light soy sauce, Japanese shoyu, or tamari (for a gluten-free option) all work well. I prefer a reduced-sodium soy sauce or tamari so the dressing doesn’t taste overly salty.

4. Chili Oil & Chili Crisp: Heat levels vary widely by brand. I use Sun Luck chili oil and Lao Gan Ma spicy chili crisp, and tend to stick to the low end of the quantity ranges, but I have a low heat tolerance. Start small and adjust to taste—it's always easier to add heat than to take it away!

5. Garlic: The amount needed will depend on how garlicky your chili crisp is. If your chili crisp has a very strong garlic flavor, consider omitting the fresh garlic at first and adding it after tasting, if needed.

6. Chicken: Any cooked chicken breast works well here. Rotisserie chicken (with the skin removed) is convenient, or you can use homemade shredded chicken, such as Instant Pot Shredded Chicken Breasts.

7. Cucumber: English cucumber can be left unpeeled or peeled. (I often peel it in stripes.) Slice into ¼-inch rounds, then cut each round into strips (about 3–4 per slice, depending on size).

Recipe inspired by Jean Choi's Bang Bang Chicken Salad at What Grandma Ate.

Nutrition

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