Bang Bang Chicken Salad

High in lean protein from shredded chicken and full of fresh crunchy vegetables, this classic Chinese salad delivers rich flavor with a light peanut dressing.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 550 g (1.2 lbs) cooked shredded chicken breast · 908 kcal in the whole recipe
• 200 g (approx. 4 cups) chopped romaine lettuce · 34 kcal in the whole recipe
• 200 g (approx. 2 medium) julienned cucumber · 32 kcal in the whole recipe
• 100 g (1 medium) julienned carrot · 41 kcal in the whole recipe
• 30 g (3 stalks) thinly sliced green onion · 10 kcal in the whole recipe
• 30 g (2 tbsp) unsweetened peanut butter · 179 kcal in the whole recipe
• 32 g (2 tbsp) low-sodium soy sauce · 18 kcal in the whole recipe
• 30 g (2 tbsp) rice vinegar or apple cider vinegar · 6 kcal in the whole recipe
• 15 g (1 tbsp) honey · 46 kcal in the whole recipe
• 13 g (1 tbsp) sesame oil · 115 kcal in the whole recipe
• 15 g (1 tbsp) hot sauce or Sriracha · 2 kcal in the whole recipe
• 8 g (2 cloves) minced garlic · 12 kcal in the whole recipe
• 6 g (1 tbsp) grated fresh ginger · 5 kcal in the whole recipe
• 30 ml (2 tbsp) warm water

Method

1. In a small bowl, whisk together the peanut butter, low-sodium soy sauce, vinegar, honey, sesame oil, hot sauce, minced garlic, grated fresh ginger, and warm water until a smooth dressing forms.

   

2. In a large bowl, arrange the chopped romaine lettuce, julienned cucumber, julienned carrot, and sliced green onion.

   

3. Top the vegetable bed evenly with the cooked shredded chicken breast.

   

4. Drizzle the prepared peanut dressing over the chicken and salad, toss gently, and serve immediately.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.