Bang Bang Chicken Salad Cooked shredded chicken combined with lettuce, cabbage, carrot and roughly chopped coriander leaves. Served with homemade salad dressing, peanuts and sesame seeds. Lunch Salad Print this recipe Details Serves: 4Difficulty: EasyTo prep: 10 minutesTo cook: 0 minutes Nutrition per servingKilojoules: 1,529kJ (365 calories) Protein: 14.2g Fat: 26.9gSaturated fat: 3.7g Carbohydrate: 15.3g Carbohydrate Per 100g: 5.1gFibre: 6.4g Sodium: 383mg Potassium: 591mg Ingredients 400g cooked chicken, shredded 1 cup shredded wombok cabbage 2 cups iceberg lettuce, shredded 1 carrot, julienned (small, matchsticks) 1 cup bean sprouts ½ cucumber, julienned (small matchsticks) 2 spring onions, finely chopped ½ cup coriander leaves, roughly chopped 2 Tablespoons peanuts, roasted and chopped 1 Tablespoons sesame seeds Dressing 150g pure, 100% crunchy peanut butter 1 Tablespoon sesame oil 1 Tablespoon reduced salt tamari 1 Tablespoon rice wine vinegar 1 Tablespoon pure maple syrup 1 garlic clove, crushed ½ tsp fresh ginger, finely grated Method Dressing: combine all ingredients in a small bowl and whisk to combine. Salad: Place all salad ingredients, except sesame seeds and peanuts, in a large bowl When ready to serve, drizzle dressing over salad. Scatter peanuts and sesame seeds over the top. Serve.
