Bang bang chicken salad

Bang bang chicken salad

Packed with colour and crunch, this no-cook chopped salad is coated in a glorious Sichuan-style ‘bang bang’ dressing of nut butter, soy sauce, sesame and ginger. For a veggie version, use marinated tofu pieces instead of chicken. It’s a winner every time. 

4.5 out of 5 stars(4) Rate this recipe
HealthyHigh protein2 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare40 mins
  • Cook-
  • Total time40 mins

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Ingredients

  • 1 cucumber
  • 1 large carrot, peeled
  • 2 red and/or yellow peppers, deseeded
  • ¼ medium red cabbage (about 275g), cored
  • 5 salad onions, trimmed
  • 4 roast chicken breast fillets, skinned (or 450g leftover roast chicken)
  • ½ x 25g pack coriander, leaves picked, plus extra to serve
  • 25g roasted salted almonds or peanuts

Dressing

  • 125g smooth almond or peanut butter
  • 2 tbsp dark soy sauce
  • tbsp rice vinegar
  • 1 tbsp toasted sesame oil, plus extra for drizzling
  • 1 lime, juice
  • 1 tbsp clear honey
  • 15g ginger, peeled and finely grated

Method

  1. For the dressing, put all the ingredients in a large bowl and whisk with a fork until smooth and thick. Whisk in 3 tbsp cold water, 1 tbsp at a time, until combined. Season and set aside.

  2. Cut the cucumber, carrot, peppers, red cabbage and salad onions into small pieces. Chop or tear the chicken into bitesized chunks and roughly chop the coriander. Add the chopped veg, chicken and coriander to the dressing bowl. Toss well to coat and combine, then transfer to a serving platter or bowl. Scatter with the nuts and extra coriander, then drizzle over a little extra sesame oil to serve.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,320kJ/ 556kcals

Fat

29g

Saturated Fat

3.3g

Carbohydrates

19g

Sugars

16.9g

Fibre

9.9g

Protein

48g

Salt

1.5g

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