Bang Bang Chicken Salad Recipe

Name: Bang Bang Chicken Salad Recipe
Total time: 30 min
Ingredients: 250 g whole-egg mayonnaise; 60 g sweet chilli sauce; 2 tbsp tamari or all-purpose soy sauce; 1 tbsp rice wine vinegar or lime juice; 1 tbsp honey; 1 tbsp sriracha or hot chilli sauce (optional); ½ tsp freshly grated garlic; 600 g boneless, skinless chicken breast (2 breasts, sliced in half to make thinner steaks), (or use 4 cups/640 g shredded leftover roasted chicken); 1 tsp sweet paprika; 1 tsp onion powder; ¼ tsp freshly cracked black pepper; 1 tbsp tamari or all-purpose soy sauce; 1 tbsp brown sugar; 2 tbsp olive oil; 60 ml water; 200 g vermicelli rice noodles (see note 1); 115 g shredded wombok cabbage; 115 g shredded purple cabbage; 1 carrot, julienned; 90 g bean sprouts; 2 spring onions (scallions), finely sliced; 25 g roughly chopped coriander (cilantro) leaves; Crispy fried shallots, to serve

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This Bang Bang Chicken salad is packed with shredded chicken, purple cabbage, wombok, carrots and bean sprouts all sit atop a base of vermicelli noodles.

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Ingredients

250 g whole-egg mayonnaise
60 g sweet chilli sauce
2 tbsp tamari or all-purpose soy sauce
1 tbsp rice wine vinegar or lime juice
1 tbsp honey
1 tbsp sriracha or hot chilli sauce (optional)
½ tsp freshly grated garlic
600 g boneless, skinless chicken breast (2 breasts, sliced in half to make thinner steaks), (or use 4 cups/640 g shredded leftover roasted chicken)
1 tsp sweet paprika
1 tsp onion powder
¼ tsp freshly cracked black pepper
1 tbsp tamari or all-purpose soy sauce
1 tbsp brown sugar
2 tbsp olive oil
60 ml water
200 g vermicelli rice noodles (see note 1)
115 g shredded wombok cabbage
115 g shredded purple cabbage
1 carrot, julienned
90 g bean sprouts
2 spring onions (scallions), finely sliced
25 g roughly chopped coriander (cilantro) leaves
Crispy fried shallots, to serve