Go Back
–+ servings
Bang Bang Chicken Salad Slaw

Bang Bang Chicken Salad Slaw

A vibrant Bang Bang Chicken Salad Slaw featuring tender chicken, crunchy veggies, and a zesty sauce that is gluten-free and adaptable to your spice level.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Chilling Time 20 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 breasts Chicken Use rotisserie or pre-cooked chicken to save time!
For the Slaw
  • 4 cups Cabbage Green or Purple; Napa cabbage or kale are great substitutes.
  • 2 cups Carrots Julienned or shredded.
  • 1 cup Red Bell Pepper Sweet and crunchy; can be omitted.
  • 3 stalks Green Onions Chopped; chives can work instead.
  • 1/4 cup Cilantro Feel free to leave it out.
For the Dressing
  • 1/2 cup Peanut Butter Creamy base; almond butter can be used for nut-free.
  • 2 tablespoons Sriracha Adjust according to spice preference.
  • 2 tablespoons Soy Sauce Use tamari for gluten-free.
  • 2 tablespoons Rice Vinegar Can substitute with white vinegar.
  • 1 tablespoon Sesame Oil Vegetable oil can be used as a substitute.
  • 1 tablespoon Grated Ginger Can alternate with fresh garlic.
  • 1 tablespoon Honey Agave syrup works as a vegan alternative.
  • 1/2 cup Mayonnaise Greek yogurt or vegan mayo can offer lighter options.
For Topping
  • 2 tablespoons Sesame Seeds Can swap with chopped nuts.

Equipment

  • mixing bowl
  • whisk
  • skillet

Method
 

Step-by-Step Instructions
  1. Cook Chicken: Begin by poaching or baking the chicken breasts until fully cooked, about 20-25 minutes at 375°F (190°C). Allow it to cool slightly before shredding.
  2. Prepare Vegetables: While the chicken cools, wash and julienne or shred the cabbage, carrots, and red bell pepper. In a large bowl, combine them with chopped green onions.
  3. Make Sauce: In a separate bowl, whisk together peanut butter, sriracha, soy sauce, rice vinegar, sesame oil, grated ginger, honey, and mayonnaise until smooth.
  4. Combine Chicken and Sauce: Add the shredded chicken to the sauce, tossing gently until evenly coated.
  5. Toss Salad: Pour the chicken mixture over the slaw vegetables, gently tossing to distribute evenly without bruising the veggies.
  6. Serve: Garnish with chopped cilantro and sesame seeds. Serve immediately or chill for 20 minutes to meld flavors.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 25gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 600mgPotassium: 450mgFiber: 3gSugar: 5gVitamin A: 200IUVitamin C: 150mgCalcium: 5mgIron: 10mg

Notes

Prep your veggies ahead of time and always taste your sauce for desired sweetness and spice levels.

Tried this recipe?

Let us know how it was!