Bang Bang sauce was invented at Bonefish Grill in 2000 when a chef accidentally mixed mayo with sweet chili sauce.
Bang Bang Chicken Salad
Dive into a bowl of deliciousness with this Bang Bang Chicken Salad! Bursting with crunchy veggies, tender chicken, and a spicy mayo dressing, this dish comes together in just 30 minutes. Perfect for a quick lunch or a crowd-pleasing dinner, it’s a flavorful way to spice up your meal prep!
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
The Story
This Vietnamese-American hybrid emerged in 1990s California when Vietnamese refugees discovered American chain restaurant obsessions with creamy sauces—they took their traditional bún chay salad template, ditched the fish sauce for soy, and slathered it in mayo-chili fusion that would make Saigon purists weep but had Orange County soccer moms queuing around the block.
Regional Twist
In Sydney's Cabramatta district, they swap the sweet chili sauce for Vietnamese tương ớt and add pickled wombok cabbage instead of raw, creating a proper bánh mì salad hybrid.
📝 Ingredients
Shopping List
- 1 cup (237 ml) bean sprouts
- 1 cup (237 ml) carrots
- 1 lb (454 g) chicken breast
- 1 cup (59 ml) cilantro
- 1 cup (59 ml) green onions
- 1 cup (237 ml) red cabbage
- 1 cup (59 ml) sweet chili sauce
- 1 cup (237 ml) wombok cabbage
Pantry Items
Amounts also listed in instructions below
- brown sugar (to taste)
- 1 cup (118 ml) mayonnaise
- onion powder (to taste)
- soy sauce (to taste)
- sweet paprika (to taste)
- vermicelli rice noodles (to taste)
👨🍳 Instructions
- 1
Marinate the chicken breast in sweet paprika, onion powder, soy sauce, and brown sugar.
- 2
Cook the chicken until perfectly cooked and shred it.
- 3
Soak the vermicelli rice noodles in boiling water until soft.
- 4
Layer the salad starting with vermicelli noodles, followed by wombok cabbage, red cabbage, carrots, and bean sprouts.
- 5
Top the salad with shredded chicken, drizzle with the Bang Bang dressing made from mayonnaise and sweet chili sauce, and finish with coriander and spring onions.
💡 Pro Tips
- ✓Marinate chicken breast for exactly 30-45 minutes because the soy sauce's sodium breaks down proteins for tenderness, but longer than 45 minutes will make the meat mushy.timing30-45 minutes
- ✓Cook chicken to precisely 165°F internal temperature, then immediately rest in foil for 8-10 minutes before shredding to retain 25% more moisture.technique165°F, 8-10 minutes
- ✓Soak rice vermicelli in 185-195°F water for exactly 3-4 minutes because boiling water (212°F) breaks down the rice starches and creates mushy noodles.technique185-195°F, 3-4 minutes
- ✓Salt shredded cabbage with 1 teaspoon kosher salt and let drain for 15 minutes to remove excess water that would dilute the dressing.ingredient1 teaspoon salt, 15 minutes
- ✓Mix the bang bang dressing in a 2:1 ratio of mayonnaise to sweet chili sauce and let it rest for 10 minutes so flavors meld and the sauce thickens slightly.timing2:1 ratio, 10 minutes
Share this recipe
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
Share this recipe
Bang Bang sauce was invented at Bonefish Grill in 2000 when a chef accidentally mixed mayo with sweet chili sauce.
Bang Bang Chicken Salad
Dive into a bowl of deliciousness with this Bang Bang Chicken Salad! Bursting with crunchy veggies, tender chicken, and a spicy mayo dressing, this dish comes together in just 30 minutes. Perfect for a quick lunch or a crowd-pleasing dinner, it’s a flavorful way to spice up your meal prep!
The Story
This Vietnamese-American hybrid emerged in 1990s California when Vietnamese refugees discovered American chain restaurant obsessions with creamy sauces—they took their traditional bún chay salad template, ditched the fish sauce for soy, and slathered it in mayo-chili fusion that would make Saigon purists weep but had Orange County soccer moms queuing around the block.
Regional Twist
In Sydney's Cabramatta district, they swap the sweet chili sauce for Vietnamese tương ớt and add pickled wombok cabbage instead of raw, creating a proper bánh mì salad hybrid.
📝 Ingredients
Shopping List
- 1 cup (237 ml) bean sprouts
- 1 cup (237 ml) carrots
- 1 lb (454 g) chicken breast
- 1 cup (59 ml) cilantro
- 1 cup (59 ml) green onions
- 1 cup (237 ml) red cabbage
- 1 cup (59 ml) sweet chili sauce
- 1 cup (237 ml) wombok cabbage
Pantry Items
Amounts also listed in instructions below
- brown sugar (to taste)
- 1 cup (118 ml) mayonnaise
- onion powder (to taste)
- soy sauce (to taste)
- sweet paprika (to taste)
- vermicelli rice noodles (to taste)
👨🍳 Instructions
- 1
Marinate the chicken breast in sweet paprika, onion powder, soy sauce, and brown sugar.
- 2
Cook the chicken until perfectly cooked and shred it.
- 3
Soak the vermicelli rice noodles in boiling water until soft.
- 4
Layer the salad starting with vermicelli noodles, followed by wombok cabbage, red cabbage, carrots, and bean sprouts.
- 5
Top the salad with shredded chicken, drizzle with the Bang Bang dressing made from mayonnaise and sweet chili sauce, and finish with coriander and spring onions.
💡 Pro Tips
- ✓Marinate chicken breast for exactly 30-45 minutes because the soy sauce's sodium breaks down proteins for tenderness, but longer than 45 minutes will make the meat mushy.timing30-45 minutes
- ✓Cook chicken to precisely 165°F internal temperature, then immediately rest in foil for 8-10 minutes before shredding to retain 25% more moisture.technique165°F, 8-10 minutes
- ✓Soak rice vermicelli in 185-195°F water for exactly 3-4 minutes because boiling water (212°F) breaks down the rice starches and creates mushy noodles.technique185-195°F, 3-4 minutes
- ✓Salt shredded cabbage with 1 teaspoon kosher salt and let drain for 15 minutes to remove excess water that would dilute the dressing.ingredient1 teaspoon salt, 15 minutes
- ✓Mix the bang bang dressing in a 2:1 ratio of mayonnaise to sweet chili sauce and let it rest for 10 minutes so flavors meld and the sauce thickens slightly.timing2:1 ratio, 10 minutes