Bang Bang Chicken Salad
Juicy tender shredded chicken covered with a savoury, nutty, spicy sauce with a hint of tangy and sweet notes.
- 1/4 small white cabbage finely sliced
- 1/4 small red cabbage finely sliced
- 2 medium carrots peeled and julienned
- 1 red pepper finely sliced
- 4 large cooked chicken breasts shredded
- Small handful coriander leaves roughly chopped
- Small handful Thai basil leaves roughly torn
- 1 lime juiced
- BANG BANG SAUCE
- 150 g crunchy peanut butter
- 1 tbsp rice wine vinegar
- 1/2 tsp fresh ginger grated
- 1 tbsp soy sauce
- 1 tbsp toasted sesame oil
- 1 tbsp maple syrup
- TO SERVE
- 1 red chilli finely sliced or diced
- 1 tbsp roasted peanuts roughly chopped
- 2 limes halved
- Place the finely sliced white and red cabbage, the carrot and pepper in a large mixing bowl. Shred the chicken into large pieces and add to the bowl with the lime juice plus all bar a handful of the coriander and the basil. Squeeze the juice of the lime over and mix to combine. Set aside.
- To make the sauce combine all the ingredients in a small food processor and whizz adding a spoonful of water at a time to get the sauce to the consistency of thick cream. Season to taste.
- Stir the sauce into the vegetables and chicken and toss throughly so everything is coated evenly.
- Pile into a serving bowl and garnish with red chilli, peanuts and the remaining herbs sprinkled over the top with the lime wedges on the side to squeeze over.
TOP TIPS I tend to poach the chicken for Bang Bang chicken by placing it in a shallow pan of stock (around 500ml) flavoured with a knob of roughly chopped ginger, 1 tsp. Chinese five spice, two star anise, a splash of soy and a couple of chopped spring onions. Bring that to the boil, then reduce the heat, cover and simmer for 10-12 minutes until the chicken is cooked through. Alternatively you can use left over roast chicken or roast some chicken breasts. Not all peanut butters are equal. I like Pip and Nut or Manilife as they are basically ones that are all peanut with a bit of salt. You can also use crunchy almond butter for a change. You can change the veggies and add cucumber or take out the cabbages and add cucumber, more carrot, spring onions and some noodles. I like rice noodles or soba noodles added to this. I basically use what I have in the fridge.