Bang bang chicken salad
- Published: 9 Jun 15
- Updated: 2 Apr 24
This summery, Chinese-inspired noodle salad recipe is light, zingy and the perfect accompaniment to a picnic or barbecue.
Or, prepare this Thai-style prawn noodle salad on a warm evening – it’s full of crunch and tang.
Ingredients
- 500ml fresh chicken stock
- 30g fresh ginger, chopped
- 1 tsp sichuan or black peppercorns
- 2 star anise
- 1 tsp salt
- 450g British skinless free-range chicken breasts
- 1 small cucumber, halved and deseeded
- 100g pak choi leaves, finely sliced
- 1 large carrot, julienned or grated
- 4 spring onions, cut into thin strips
- Handful fresh coriander leaves
- 1 fresh red chilli, deseeded and finely sliced
- 2 limes, cut into wedges
For the sauce
- 150g crunchy almond butter or peanut butter
- 1 tbsp toasted sesame seed oil
- 1 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tbsp rice wine vinegar
- 1 small garlic clove, crushed
- ½ tsp finely grated fresh ginger
Method
- Put the stock, 30g ginger, peppercorns, star anise and 1 tsp salt in a large pan and bring to a boil. Add the chicken, reduce the heat a little and simmer for 10 minutes or until cooked. Leave to cool for 20 minutes, then remove the chicken, drain and cool completely. Reserve 120ml of the cooking liquid (freeze the rest for another recipe). Shred the cooled chicken.
- In a mixing bowl, combine all the sauce ingredients. Slowly mix in the reserved cooking liquid, a tablespoon at a time, until you have a sauce the consistency of pouring cream. Season to taste.
- Peel the cucumber into long thin strips, then cut into 7.5cm lengths. Mix the pak choi, carrot, cucumber, spring onions, shredded chicken, most of the coriander leaves and the sauce in a large serving bowl. Serve with the remaining coriander leaves and red chilli on top, with lime wedges on the side to squeeze over.
- Recipe from May 2015 Issue
Nutrition
For 6 servings
- Calories
- 297kcals
- Fat
- 16.1g (3.8g saturated)
- Protein
- 25.2g
- Carbohydrates
- 9.1g (6.8g sugars)
- Fibre
- 1.8g
- Salt
- 1g
delicious. tips
You can make the dish wheat free by using tamari instead of regular soy sauce.
Make the salad up to the end of step 2 the day before. Keep covered in the fridge and bring up to room temperature before finishing the recipe.
Buy ingredients online
Rate & review
Rate
Reviews
Share a tip
Save recipe
Chicken salad recipes
Melon, smoked chicken and grape salad
This chicken salad is refreshing and totally fit for summer....
-
Easy
Save recipe
Noodle salad recipes
Chicken, cashew and noodle salad
This no-fuss Asian salad of chicken, cashew and noodles is...
-
Easy
Save recipe
Noodle salad recipes
Sweet chilli chicken, peanut and noodle salad
This spicy noodle salad is a speedy, zingy midweek supper.
-
Easy
Save recipe
Noodle recipes
Warm chilli chicken Vietnamese noodle salad
This quick and easy noodle recipe is perfect for a...
-
Easy
Save recipe
Chicken salad recipes
Chicken salad with apples and peanut butter
Combine juicy chicken thighs, peanut butter, grains, red cabbage and...
-
Easy
Save recipe
Chicken breast recipes
Chicken and courgette salad bowls
This summery chicken salad is full of fresh, bright flavour....
-
Easy
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter
I love this recipe because the combination of dates and pistachios is just divine!