Bang Bang Chicken Salad

We turned a classic Chinese street food snack into a delicious salad that features a peanut sauce, cold shredded chicken, and lots of crunchy veggies.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Main Dish

Ingredients Method Notes

Ingredients

Chicken

1 chicken breast
1 bay leaf
1 teaspoon black peppercorns
2 cloves garlic

Salad

2 carrots peeled and sliced julienne or thin strips
1 cucumber sliced julienne or thin strips
2 Cups sugar pea pods cut in half
2 basil or Thai basil leaves sliced thin
2 scallions cut thin on the bias

Dressing

1 Tablespoons peanut butter
1 Tablespoon rice wine vinegar
dash sesame oil
dash soy sauce
pinch cayenne pepper

Garnish

roasted peanuts crushed
Thai basil leaves fresh
sesame seeds toasted

Method

Place the chicken breast in a saucepan with the seasonings and enough water to cover generously. Bring to a boil then lower to a simmer and cook 20 minutes or until the chicken is done. You can test it by pressing on it and it should be firm. Allow the chicken to cook in the liquid for 15 minutes. When the chicken is cool enough to handle, discard the liquid and seasonings and shred the chicken in a bowl.
Meanwhile, slice all of the veggies and keep chilled.
Make the dressing by warming the peanut butter in a microwave for 15 seconds, and then stir in the rest of the ingredients.
To make the salad: Toss the chicken and veggies with the dressing. Top with the garnishes. Serve immediately or chill up to 8 hours until ready to serve.

Notes

Chef's Tips: If you don't have Thai basil just use regular basil or dried basil. You can use any kind of vinegar in place of the rice wine vinegar.

Nutrition Facts: Serves 4. Each 1 cup serving: 141 calories, 7g fat, 1g saturated fat, 0g trans fat, 19mg cholesterol, 108mg sodium, 11g carbohydrate,3 g fiber, 5g sugars, 11g protein.