Bang Bang Chicken Salad
Indulge in a symphony of flavours with our Bang Bang Chicken Salad.
Servings 4 serves
Ingredients
- 400 g chicken breast
- 2 Tbs tahini
- 2 Tbs tamari
- 2 Tbs rice wine vinegar
- 2 tsp brown sugar
- 1 Tbs chilli oil
- 1 clove garlic
- 240 g lettuce shredded
- 1 carrot grated
- 160 g cucumber cut into quarter moons
- 1 can 130g bean sprouts, drained
- 2 spring onions sliced
- 20 g crushed peanuts
- Sesame seeds to serve
Instructions
- Heat a large non-stick frying pan over medium-high heat. Add the whole chicken breast(s) and brown for about 1-2 minutes. Cover with water and bring to a boil (with the lid on). Once boiling, reduce the heat and simmer for approximately 8-10 minutes or until cooked through. Remove the chicken from the pan, bash it with a rolling pin, and shred it with two forks.
- To make the sauce, combine tahini, soy sauce, rice wine vinegar, brown sugar, chilli oil, and garlic in a medium bowl. Mix well.
- Divide the lettuce, carrot, cucumber, bean sprouts, shredded chicken, and half of the sauce into 4 serving bowls. Mix well. Top with spring onions, peanuts, sesame seeds, and the remaining sauce. Enjoy!
Notes
UPF-Friendly Swaps
To keep this recipe closer to minimally processed foods, choose:- Tahini: 100% sesame seed tahini with no added oils, sugar or other additives.
- Soy sauce: Look for a simple tamari or soy sauce with minimal ingredients.
- Chilli oil: Choose a chilli oil with a simple ingredient list, and look for one made mainly from oil, chilli, garlic, and spices.
- Garlic: Use fresh garlic rather than jarred minced garlic.