Bang Bang Chicken Salad

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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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