Bang bang chicken salad

Name: Bang bang chicken salad
Prep time: 40 min
Total time: 40 min
Yield: 4
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); 25 g pack coriander, leaves picked, plus extra to serve; 25 g roasted salted almonds or peanuts

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

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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
1½ 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

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.
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.

Typical values per serving when made using specific products in recipe