Bang Bang Chicken Salad

Written By Judy Doherty, MPS, PCII
Bang Bang Chicken Salad

Bang Bang Chicken Salad

Yield 4
Author Judy Doherty
Prep time
10 Min
Cook time
20 Min
Total time
30 Min
We turned a classic Chinese street food snack into a delicious salad with peanut sauce, cold shredded chicken, and many crunchy veggies.

Ingredients

  • 1 chicken breast
  • spices: 1 bay leaf, 1 tsp black peppercorns, 2 garlic cloves (for chicken cooking liquid)
  • Salad:
  • Shredded roasted chicken breast (boil or roast and then shred into pieces)
  • 2 carrots, peeled and sliced julienne or thin strips
  • 1 cucumber, sliced julienne, or thin strips
  • 2 cups sugar pea pods, cut in half
  • 2 basil or Thai basil leaves, sliced thin
  • 2 scallions, cut in thin slices on the bias
  • Dressing
  • 1 tablespoon of peanut butter
  • 1 tablespoon rice wine vinegar
  • dash sesame oil
  • dash soy sauce
  • pinch of cayenne pepper
  • Garnish:
  • ground roasted peanuts
  • fresh Thai basil leaves
  • toasted sesame seeds

Instructions

  1. Place the chicken breast in a saucepan with the seasonings and enough water to cover generously. Bring to a boil, lower to a simmer, and cook for 20 minutes or until the chicken is done. You can test it by pressing on it, and it should be firm. Allow the chicken to cool in the liquid for 15 minutes. When the chicken is cool enough to handle, discard the liquid and seasonings and shred the chicken in a bowl.
  2. Meanwhile, slice all of the veggies and keep them chilled.
  3. Make the dressing by warming the peanut butter in a microwave for 15 seconds, then stir in the rest of the ingredients.
  4. To make the salad: Toss the chicken and veggies with the dressing. Top with the garnishes. Serve immediately or chill until ready to serve up to 8 hours.
  5. Chef's Tips: If you don't have Thai basil, just use regular basil or dried basil. You can use any vinegar in place of the rice wine vinegar.

Nutrition Facts

Calories

227.64

Fat

10.23 g

Sat. Fat

1.91 g

Carbs

11.62 g

Fiber

3.98 g

Net carbs

7.6 g

Sugar

5.05 g

Protein

22.93 g

Sodium

173.07 mg

Cholesterol

52.2 mg
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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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