beanCooking: Bang Bang Chicken Salad

Here's the recipe for the Bang Bang chicken salad I posted on my Instagram story!

This salad has a really vibrant mix of flavours and textures. It’s savoury dressing (made with tahini and soy sauce) complements the shredded chicken, while the fresh crunch from shredded carrots, cucumber, and bean sprouts add a refreshing element. The chilli oil adds a spicy kick, and the vinegar and soy sauce provide a deep umami taste that makes the salad hearty and fulfilling.

This salad is a healthy option that keeps you full. It contains plenty of protein from the chicken, peanuts, and vegetables, which boost fiber and nutrients. It’s easy to whip up, especially with pre-cooked rotisserie chicken and perfect for meal prep. Plus, it's versatile enough to customize with your favourite veggies or proteins, making it a yummy choice for busy days.

It’s also the kind of dish that looks impressive at potlucks but doesn’t take a ton of effort. Swap in tofu or shrimp if you want to mix up the protein, and adjust the chili oil to match your spice tolerance.

I like it hot.

See the recipe below:

Dressing Ingredients:

- 2 tablespoons tahini or sesame paste

- 2 ½ tablespoons soy sauce

- 2 tablespoons rice wine vinegar

- 2 teaspoons raw sugar

- 2 tablespoons homemade chili oil

- 2 cloves garlic, minced

Salad Ingredients:

- Shredded rotisserie chicken breast

- ½ carrot, shredded

- ½ cucumber, sliced

- 2-3 cups lettuce, sliced

- A handful of bean sprouts

- 2 spring onions, chopped

- 1 cup roasted peanuts, chopped

- 1 tablespoon toasted white sesame seeds

- 2 tablespoons of chili oil ( *or more if you're spicy like me)

Directions

Make the dressing: In a small bowl, whisk together the tahini, soy sauce, rice vinegar, sugar, chili oil, and garlic until smooth. Taste and adjust — more vinegar for brightness, more chili oil for heat.

Assemble the salad: Layer shredded chicken, carrots, cucumber, lettuce, bean sprouts, and spring onions in a large serving bowl.

Add the crunch: Sprinkle over the peanuts and sesame seeds.

Dress & serve: Drizzle the dressing evenly, toss gently to coat,

Tips & Notes

• If meal prepping, keep the dressing separate until just before eating.

• Swap out lettuce for shredded cabbage for a sturdier crunch.

• Add asian noodles or white rice to turn this salad into a full meal bowl.

• Garnish with fresh cilantro or lime wedges for extra brightness.