Bang Bang Chicken Salad



  • Chinese Leaves – 225 gms, roughly torn
  • Carrots – 2, cut into thin sticks
  • Cucumber – 1/2, deseeded and cut into thin sticks
  • Bean sprouts – 55 gms
  • Boneless Chicken Breasts – 400 gms, cooked and shredded
  • Sesame Seeds – 1 tblsp, toasted
  • Salted Peanuts – 1 tblsp, chopped

For the Dressing:

  • Smooth Peanut Butter – 4 tblsp
  • Sweet Chilli Sauce – 2 tblsp
  • Soy Sauce – 1 tblsp
  • Rice Vinegar – 1 tblsp
  • Sunflower Oil – 1 tblsp
  • Roasted Peanut Oil – 1 tblsp


  1. To make the dressing, place the peanut butter in a heatproof bowl.
  2. Set the bowl over a saucepan of simmering water and stir until the peanut butter has melted.
  3. Stir in the chilli sauce, soy sauce and rice vinegar.
  4. Remove from the heat and gradually stir in the sunflower and peanut oil to make a dressing with a smooth pouring consistency.
  5. Arrange the Chinese leaves on a serving platter and top with the carrots, cucumber and bean sprouts.
  6. Top with the shredded chicken and spoon over the warm dressing.
  7. Sprinkle with the sesame seeds and peanuts and serve immediately.
Subscribe to our Newsletter

Receive the latest recipes & kitchen tips !

Thanks for subscribing. Please check your mail and confirm the subscription.

Something went wrong.

Leave a Comment

Your email address will not be published. Required fields are marked *