Bang bang chicken salad
Ingredients
- 100g bean vermicelli
- 3 cups cooked, shredded chicken
- 6 cups finely shredded lettuce
- handful chopped fresh coriandercilantroX leaves, some reserved for garnish
- handful chopped fresh mint leaves, some reserved for garnish
- 1 spring onion, sliced diagonally, some reserved for garnish
- 1 small Lebanese cucumber, julienned or cut in fine matchsticks
- 1 medium carrot, julienned or grated
- 1 red capsicum, deseeded, sliced
- 100g sugar snap peas, trimmed, blanched
- 100g mung bean sprouts
- 1 red chilli, sliced, seeds removed, to garnish (optional)
- 1 tablespoon toasted sesame seeds, to garnish
- For the dressing:
- 2 teaspoons chilli oil
- 1 tablespoon tahini
- 1 tablespoon peanut butter
- 1 tablespoon peanut oil
- 1½ tablespoons balsamic vinegar
- 2 tablespoons reduced-salt soy sauce
- ½ teaspoon ground Sichuan peppercorns (or ground black pepper)
- 1 teaspoon brown sugarlight brown cane sugarX
- 1 teaspoon gochujang paste (optional)
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Instructions
1 In a small bowl, mix dressing ingredients with 2 tablespoons water until well combined and smooth.
2 Prepare vermicelli according to packet directions. Drain and set aside.
3 Meanwhile, in a medium bowl, combine shredded chicken with 4 tablespoons of the dressing.
4 Spread noodles onto a large salad plate. Arrange salad ingredients in attractive layers on top and place chicken in the middle. Drizzle over remaining dressing and garnish with chilli, if using, remaining fresh herbs, spring onion and sesame seeds.
Nutrition Info (per serve)
-
Calories 425 cal
-
Kilojoules 17764 kJ
-
Protein 36.9 g
-
Total fat 13.9 g
-
Saturated fat 2.6 g
-
Carbohydrates 33.9 g
-
Sugar 10 g
-
Dietary fibre 7.5 g
-
Sodium 530.8 mg
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Calcium 100 mg
-
Iron 2.8 mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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