This bang bang chicken salad is the spicy, crunchy, flavor-packed lunch or dinner you didn’t know you needed. With a creamy chili oil dressing and loads of crisp veggies, it’s better than takeout—and somehow, the leftovers taste even better the next day.
Why You’ll Love This Recipe
If you’re someone who loves bold, craveable flavors but also wants something fresh and wholesome, this salad checks all the boxes. The creamy, tangy bang bang dressing is inspired by the iconic sauce that originated in China and gained popularity over crispy shrimp and chicken. Here, it’s repurposed into a salad dressing that’s equally addictive—creamy, savory, sweet, and spicy.
This salad came together on a day I had leftover chicken and a craving for something bold and crunchy. I love how the chili oil brings a warm, layered heat that’s totally addictive—and how every bite has a little crunch, a little creaminess, and a whole lot of flavor. It’s become one of my favorite lunches to prep ahead.
Instead of the usual sweet chili sauce or sriracha, this version leans on chili oil for a smoky, slow-building heat that you can easily adjust to your spice preference. Pair that with crunchy Napa cabbage, carrots, and cucumbers, and you’ve got a salad that’s as satisfying as it is nourishing. It’s perfect for meal prep, healthy and flavorful, and easy enough for a quick weeknight dinner.
Looking for another vibrant, Asian-inspired meal? Try my Asian Coleslaw Salad next!
Ingredients You’ll Need
- Shredded chicken – A great way to use up leftovers or rotisserie chicken. It adds protein and heartiness.
- Napa cabbage – Tender and crisp, it’s milder than regular green cabbage and wilts nicely into the dressing.
- Carrots – Julienned or grated for crunch and color.
- Mung bean sprouts – Add freshness and a slight nutty flavor.
- Cucumbers – Cool and hydrating, they balance the heat from the dressing.
- Green onions – Sharp, zesty bite to brighten everything up.
- Roasted peanuts & sesame seeds – For crunch and a toasty finish (add just before serving if storing leftovers).
Bang bang dressing:
- Mayonnaise and tahini for a creamy, nutty base
- Tamari or soy sauce for umami
- Chili oil for heat (start with 1 tbsp if you’re sensitive to spice)
- Rice vinegar and sugar for tang and balance
- Garlic for a savory punch
For homemade tahini, check out my Easy Homemade Tahini.
How to Make This Bang Bang Chicken Salad
Step 1: Make the dressing by stirring together mayonnaise, tahini, tamari sauce, chili oil, rice vinegar, sugar, and minced garlic in a bowl. Thin with water if desired.
Step 2: In a large mixing bowl, combine shredded chicken, Napa cabbage, carrots, mung bean sprouts, cucumbers, and green onions.
Step 3: Drizzle the bang bang dressing over the salad ingredients and toss to coat. Use tongs to gently squeeze as you mix to help soften the cabbage.
Step 4: Divide into bowls or plates. Garnish with extra chili oil (if desired), roasted peanuts, and sesame seeds. Serve immediately and enjoy!
Recipe Tips
- Adjust the heat: Start with 1 tablespoon of chili oil in the dressing and taste before adding more. I personally use 2 tablespoons plus a drizzle on top for extra kick.
- Use pre-cooked chicken: This recipe is a lifesaver when you’ve got leftover roasted or rotisserie chicken.
- Thin the dressing: Add a splash of water if it feels too thick—it should coat the salad easily.
For another bold chicken recipe that’s gluten-free and Whole30-friendly, check out my Whole30 Chicken Thighs with Date Mustard Sauce.
How to Store Leftovers
Store the salad in an airtight container in the refrigerator for up to 3 days. Add peanuts and sesame seeds just before serving to keep them crunchy.
If you love crunchy, fresh meals like this, try my Paleo Shrimp Pad Thai next—it’s another great way to satisfy takeout cravings at home.
What Is Bang Bang Sauce?
Bang bang sauce is a creamy, spicy dressing made with mayonnaise and chili-based condiments like sweet chili sauce or chili oil. It was popularized in the U.S. by restaurants like Bonefish Grill, where it’s famously served over crispy shrimp.
While the name is inspired by a traditional Sichuan dish called Bang Bang Chicken—named for the wooden batons used to tenderize the meat—the modern sauce is an American invention that’s taken on a life of its own.
Recipe FAQs
Bang bang sauce is a creamy, spicy dressing made with mayonnaise, chili oil, tamari, vinegar, and garlic. It’s known for its balance of savory, sweet, and spicy flavors.
Yes! Use an egg-free vegan mayo to make it egg-free. The recipe is naturally dairy-free and gluten-free (just use tamari instead of soy sauce).
If you don’t have Napa cabbage, you can use savoy or shredded romaine, though it won’t have the same texture.
With 2 tablespoons of chili oil, it has a solid kick. Start with less and taste as you go to adjust for your spice preference.
This bang bang chicken salad is proof that salads don’t have to be boring. You’ll love its bold flavors, crunchy texture, and easy meal prep potential. It’s spicy, creamy, crunchy, and refreshing—all in one bowl. Let me know how you like it in the comments below, and don’t forget to try my Easy Homemade Tahini if you want to make this completely from scratch!
More Delicious Recipes
- Spicy Garlic Sauce Paleo Chicken Wings
- Asian Daikon Noodles
- Refreshing Paleo Vegan Dill Cucumber Salad
- Crispy Chicken Caesar Salad
Bang Bang Chicken Salad (Spicy, Crunchy & Easy!)
Video
Ingredients
- 3 cups shredded chicken
- 4 cups Napa cabbage shredded
- 1 cup carrots julienned
- 1 cup mung bean sprouts
- 1/2 cup sliced cucumbers
- 2 green onions chopped
- 1/3 cup roasted peanuts
- Sesame seeds for garnish
Bang Bang Dressing
- 2 tbsp mayonnaise
- 2 tbsp tahini
- 2 tbsp tamari sauce or soy sauce, if not gluten free
- 1-2 tbsp chili oil plus more, for garnish
- 1 tbsp rice vinegar
- 2 tsp sugar
- 1 garlic clove minced
Instructions
- Combine all ingredients for the bang bang dressing in a bowl and stir. You can add some water if you want to thin it out a bit.2 tbsp mayonnaise, 2 tbsp tahini, 2 tbsp tamari sauce, 1-2 tbsp chili oil, 1 tbsp rice vinegar, 2 tsp sugar, 1 garlic clove
- In a large mixing bowl, combine chicken, Napa cabbage, carrots, mung bean sprouts, cucumbers, and green onions. Drizzle dressing over everything.3 cups shredded chicken, 4 cups Napa cabbage, 1 cup carrots, 1 cup mung bean sprouts, 1/2 cup sliced cucumbers, 2 green onions
- Toss to combine. I like to squeeze the salad with my tongs a bit as I toss to wilt the cabbage and make it more tender.
- Divide and serve in salad plates or bowls. Drizzle with more chili oil if you want, then top with roasted peanuts and toasted sesame seeds. Enjoy!1/3 cup roasted peanuts, Sesame seeds
Notes
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- Adjust the heat: Start with 1 tablespoon of chili oil in the dressing and taste before adding more. I personally use 2 tablespoons plus a drizzle on top for extra kick.
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- Use pre-cooked chicken: This recipe is a lifesaver when you’ve got leftover roasted or rotisserie chicken.
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- Thin the dressing: Add a splash of water if it feels too thick—it should coat the salad easily.
NO Measurments given for the dressing ingredients!
Hi there, all measurements are written out in the recipe card above this.
What kind of chili oil are you using? I have chili crisp and I have a chili oil that is only oil with nothing in it and I have chili garlic sauce… none of these look like the chili oil you’re using here.
You can use chili crisp! This is what I’m using.