Crunchy Bang Bang Chicken Salad

If you ask me, bang bang chicken salad is one of those recipes that makes weeknight dinners feel special.

This creamy, spicy dish brings together tender shredded chicken with a sauce that’s equal parts tangy and fiery. The dressing gets its kick from sriracha and chili sauce, balanced out with cool yogurt and mayo.

Crisp vegetables like julienned carrots and red bell peppers add crunch, while fresh cilantro and scallions keep things bright. A sprinkle of toasted sesame seeds ties it all together.

Serve it with crackers or fresh vegetables for scooping, and you’ve got a meal that works just as well for lunch prep as it does for casual entertaining.

What Kind of Chicken Should I Use?

For this bang bang chicken salad, you can use rotisserie chicken from the store to save time, or cook your own chicken breast however you prefer – grilled, baked, or poached all work great. If you’re cooking from scratch, boneless, skinless chicken breasts are your best bet since they’re easy to dice into bite-sized pieces. Leftover chicken from last night’s dinner is also perfect for this recipe, making it a great way to use up what’s already in your fridge. Just make sure your chicken is fully cooked and cooled before mixing it into the salad so the creamy dressing doesn’t get warm and runny.

Options for Substitutions

This salad is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Yogurt: Greek yogurt works best for thickness, but regular yogurt is fine too. If you want to skip the yogurt altogether, just use extra mayo – though the flavor will be a bit richer and less tangy.
• Mayonnaise: You can use all yogurt instead of mayo for a lighter version, but the sauce won’t be quite as creamy. Sour cream also works in place of mayo if that’s what you have on hand.
• Chili sauce: Sweet chili sauce is what you’re looking for here, but if you don’t have it, mix 2 tablespoons of ketchup with 1 teaspoon of honey and a pinch of red pepper flakes.
• Sriracha: Any hot sauce works here – just adjust the amount based on how spicy it is. Frank’s RedHot or sambal oelek are good alternatives.
• Chicken breast: Rotisserie chicken is a great shortcut, or you can use chicken thighs for more flavor. Shrimp would also be tasty if you want to switch things up.
• Vegetables: The carrots, bell pepper, and scallions can be swapped with whatever crunchy veggies you like – cucumber, celery, or cabbage all work well.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with bang bang chicken salad is adding the sauce to warm chicken, which can cause the mayo and yogurt to separate and create an oily, unappetizing texture – always let your cooked chicken cool completely before mixing.

Another common error is not draining excess moisture from the vegetables, especially the bell peppers and carrots, which can water down your creamy sauce and make the salad runny within an hour.

To get the perfect spice level, start with half the amount of sriracha called for and taste as you go, since different brands vary in heat and you can always add more but can’t take it away.

Finally, don’t skip the lime juice, as the acidity balances out the rich mayo and cuts through the heat, making the whole salad taste fresher and more balanced.

What to Serve With Bang Bang Chicken Salad?

This salad is pretty filling on its own, but I love serving it with butter crackers or pita chips for scooping up every bit of that spicy, creamy sauce. If you want to make it more of a meal, try stuffing it into lettuce wraps or spooning it over a bed of jasmine rice to balance out the heat. For a lighter option, serve it alongside cucumber slices, bell pepper strips, or any fresh veggies you have on hand – they’re perfect for dipping and add a nice crunch. You could also pile it onto toasted slider buns for an easy lunch or game day snack that everyone will love.

Storage Instructions

Store: Keep your bang bang chicken salad in an airtight container in the fridge for up to 3 days. The flavors actually get better as they sit together, so it’s perfect for making ahead for lunches throughout the week.

Prep Ahead: You can make the bang bang sauce up to 5 days in advance and store it separately from the chicken and veggies. This way, everything stays crisp and fresh until you’re ready to mix it all together and serve.

Serve: This salad is best enjoyed cold, straight from the fridge. Give it a good stir before serving since the sauce can settle at the bottom. If it seems a bit thick after sitting, you can thin it out with a splash of lime juice or water.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 110-120 g
• Fat: 25-30 g
• Carbohydrates: 25-35 g

Ingredients

For the dressing:

• 1/2 cup yogurt (I prefer Fage 5% for a thick, creamy base)
• 1/3 cup mayonnaise (I always use Hellmann’s)
• 2 tbsp chili sauce
• 2 tbsp sriracha (adds essential heat and tang)
• 1.5 tbsp lime juice
• 3/4 tsp ginger
• 1/2 tsp onion powder
• 1/4 tsp red pepper
• 1/2 tsp fish sauce

For the salad:

• 4 cups chicken breast (shredded into bite-sized pieces for better texture)
• 1/2 cup carrots (julienned into thin 2-inch strips)
• 1/2 cup red bell pepper (diced into 1/4-inch pieces)
• 1/4 cup scallions
• 2 tbsp cilantro

For serving:

• sesame seeds (toasted in a dry pan for best aroma)
• crudites
• crackers (I like Mary’s Gone Crackers for extra crunch)

Step 1: Prepare the Mise en Place

• 4 cups chicken breast
• 1/2 cup carrots
• 1/2 cup red bell pepper
• 1/4 cup scallions
• 2 tbsp cilantro
• sesame seeds

Shred the chicken breast into bite-sized pieces and set aside.

Julienne the carrots into thin 2-inch strips, dice the red bell pepper into 1/4-inch pieces, and slice the scallions.

Roughly chop the cilantro and set aside separately.

Toast the sesame seeds in a dry pan over medium heat for 2-3 minutes, shaking occasionally, until fragrant—this brings out their nutty flavor and gives them better texture.

Step 2: Build the Bang Bang Sauce

• 1/2 cup yogurt
• 1/3 cup mayonnaise
• 2 tbsp chili sauce
• 2 tbsp sriracha
• 1.5 tbsp lime juice
• 3/4 tsp ginger
• 1/2 tsp onion powder
• 1/4 tsp red pepper
• 1/2 tsp fish sauce

In a medium bowl, whisk together the yogurt, mayonnaise, chili sauce, sriracha, lime juice, ginger, onion powder, red pepper, and fish sauce.

Mix until completely smooth and well combined.

Taste the sauce and adjust the heat or tang to your preference—I like to add a touch more sriracha if I want extra kick, but the current balance should give you that signature bang bang flavor.

Step 3: Combine and Finish the Salad

• bang bang sauce from Step 2
• shredded chicken from Step 1
• julienned carrots from Step 1
• diced red bell pepper from Step 1
• sliced scallions from Step 1
• 1 tbsp cilantro

Add the shredded chicken, julienned carrots, diced red bell pepper, and sliced scallions to the sauce.

Gently fold everything together until the chicken and vegetables are evenly coated.

Reserve about half of the chopped cilantro to mix in now, saving the rest for garnish.

I recommend folding gently rather than stirring vigorously to keep the chicken tender and prevent it from breaking apart.

Step 4: Plate and Garnish

• bang bang chicken salad from Step 3
• 1 tbsp reserved cilantro from Step 1
• reserved scallions from Step 1
• toasted sesame seeds from Step 1
• crudités
• crackers

Transfer the bang bang chicken salad to a serving bowl or divide among plates.

Top with the remaining cilantro, any reserved scallions, and the toasted sesame seeds for a final flourish.

Arrange crudités and crackers on the side for serving.

Crunchy Bang Bang Chicken Salad

Delicious Crunchy Bang Bang Chicken Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 12 minutes mins

Servings 6.5 cups

Calories 850 kcal

Ingredients

  

For the dressing::

• 1/2 cup yogurt (I prefer Fage 5% for a thick, creamy base)
• 1/3 cup mayonnaise (I always use Hellmann's)
• 2 tbsp chili sauce
• 2 tbsp sriracha (adds essential heat and tang)
• 1.5 tbsp lime juice
• 3/4 tsp ginger
• 1/2 tsp onion powder
• 1/4 tsp red pepper
• 1/2 tsp fish sauce

For the salad::

• 4 cups chicken breast (shredded into bite-sized pieces for better texture)
• 1/2 cup carrots (julienned into thin 2-inch strips)
• 1/2 cup red bell pepper (diced into 1/4-inch pieces)
• 1/4 cup scallions
• 2 tbsp cilantro

For serving::

• sesame seeds (toasted in a dry pan for best aroma)
• crudites
• crackers (I like Mary's Gone Crackers for extra crunch)

Instructions

 

• Shred the chicken breast into bite-sized pieces and set aside. Julienne the carrots into thin 2-inch strips, dice the red bell pepper into 1/4-inch pieces, and slice the scallions. Roughly chop the cilantro and set aside separately. Toast the sesame seeds in a dry pan over medium heat for 2-3 minutes, shaking occasionally, until fragrant—this brings out their nutty flavor and gives them better texture.
• In a medium bowl, whisk together the yogurt, mayonnaise, chili sauce, sriracha, lime juice, ginger, onion powder, red pepper, and fish sauce. Mix until completely smooth and well combined. Taste the sauce and adjust the heat or tang to your preference—I like to add a touch more sriracha if I want extra kick, but the current balance should give you that signature bang bang flavor.
• Add the shredded chicken, julienned carrots, diced red bell pepper, and sliced scallions to the sauce. Gently fold everything together until the chicken and vegetables are evenly coated. Reserve about half of the chopped cilantro to mix in now, saving the rest for garnish. I recommend folding gently rather than stirring vigorously to keep the chicken tender and prevent it from breaking apart.
• Transfer the bang bang chicken salad to a serving bowl or divide among plates. Top with the remaining cilantro, any reserved scallions, and the toasted sesame seeds for a final flourish. Arrange crudités and crackers on the side for serving.