Name: Bang Bang Chicken Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian Fusion
Ingredients: 150g vermicelli rice noodles; 3 tbsp no added salt or sugar peanut butter; 2 tbsp reduced-salt soy sauce (gluten-free if required); 2 tbsp sweet chilli sauce; 2 garlic cloves, finely grated or crushed; 1 tbsp fresh root ginger, grated; 1 orange, zest and juice; 300g leftover roast chicken, cut into strips; 1 large carrot, peeled and grated; ½ cucumber, finely sliced; 3 spring onions, shredded; 100g sugar-snap peas, halved; 1 red pepper, seeds removed, finely sliced; 2 Little Gem lettuces, finely shredded; 15g fresh coriander, stems finely chopped and leaves roughly chopped; 1 tbsp toasted sesame oil; 10g shredded mint leaves; 1 red chilli, finely sliced; 1 tbsp toasted sesame seeds; 2 limes, halved

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This Bang Bang Chicken Salad is a fresh, vibrant, and flavor-packed dish that combines tender strips of leftover roast chicken with crisp vegetables, rice noodles, and a creamy peanut dressing. I love how the zesty orange, fragrant herbs, and a little kick of chilli make this salad taste just as exciting as it looks. It’s quick to prepare, filling without being heavy, and perfect for an easy midweek meal.

Bang Bang Chicken Salad

Why You’ll Love This Recipe

I like that this recipe turns something as simple as leftover chicken into a completely new meal. The peanut dressing is rich and nutty, yet brightened by fresh citrus and a hint of heat from the chilli. I can make it in less than 30 minutes, and it’s just as good for lunch as it is for dinner. Plus, since it’s naturally gluten-free (with the right soy sauce), dairy-free, and egg-free, it’s a crowd-pleaser for many diets.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

vermicelli rice noodles
no added salt or sugar peanut butter
reduced-salt soy sauce (gluten-free if required)
sweet chilli sauce
garlic cloves, finely grated or crushed
fresh root ginger, grated
orange, zest and juice
leftover roast chicken, cut into strips
carrot, peeled and grated
cucumber, finely sliced
spring onions, shredded
sugar-snap peas, halved
red pepper, seeds removed, finely sliced
Little Gem lettuce, finely shredded
fresh coriander, stems finely chopped and leaves roughly chopped
toasted sesame oil
shredded mint leaves
red chilli, finely sliced
toasted sesame seeds
limes, halved

Directions

I put the noodles into a heatproof bowl, cover them with just-boiled water, and let them sit for 10 minutes, stirring occasionally.
I whisk together peanut butter, soy sauce, sweet chilli sauce, garlic, ginger, orange zest, and juice in a bowl. Then, I add a couple of tablespoons of warm water until smooth. I stir in the chicken so it’s well coated.
I mix the carrot, cucumber, spring onions, sugar-snap peas, red pepper, and lettuce in a large bowl. Then I stir through the coriander.
I add the chicken and dressing to the vegetables and lightly toss everything together.
I drain the noodles, return them to the bowl, and mix in sesame oil and mint leaves.
I divide the noodles onto plates, top them with the chicken salad, sprinkle over chilli and sesame seeds, and serve with lime halves on the side.

Servings and timing

This recipe serves 4 people. It takes about 10 minutes to prepare the ingredients and another 10 minutes to assemble, so I can have it ready in under 20 minutes.

Variations

I sometimes swap chicken for leftover turkey or grilled prawns.
For a vegetarian version, I like using crispy tofu or tempeh instead.
If I want it spicier, I add more fresh chilli or a dash of sriracha to the dressing.
In place of rice noodles, I sometimes use soba noodles or wholewheat spaghetti.
A sprinkle of crushed roasted peanuts adds extra crunch.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. I keep the noodles, salad, and dressing separate if I’m making it ahead, so everything stays fresh and crisp. Since this is a cold salad, I don’t reheat it — I just assemble and serve chilled or at room temperature.

FAQs

How spicy is this Bang Bang Chicken Salad?

I find it has a gentle heat from the sweet chilli sauce and fresh chilli. If I want it milder, I remove the seeds from the chilli or skip it altogether.

Can I make the peanut dressing in advance?

Yes, I often prepare the dressing up to 2 days ahead and store it in the fridge. I just give it a quick stir before using.

What other vegetables can I add?

I sometimes add shredded cabbage, bean sprouts, or edamame for extra crunch and variety.

Can I use freshly cooked chicken instead of leftovers?

Absolutely. I cook chicken breast or thigh meat, let it cool slightly, and slice it before mixing it with the dressing.

Is it suitable for meal prep?

Yes, if I store the dressing separately and assemble just before eating, it works perfectly for lunches over the next couple of days.

Conclusion

I love how this Bang Bang Chicken Salad delivers big flavors with minimal effort. The combination of fresh vegetables, tender chicken, and creamy peanut dressing makes it both satisfying and refreshing. Whether I’m using up leftovers or making it from scratch, it’s a quick, colorful meal I can always count on.