Bang Bang Chicken Salad

Large oval platter of chopped salad with grilled chicken, sliced almonds, crispy wonton strips, and green edamame. Surrounding bowls hold extra toppings, including a vibrant watermelon feta salad. A cup of pink dressing and utensils are beside the platter.

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A creamy, spicy bang bang chicken salad built on shredded cabbage and Brussels sprouts, with 39g of protein and 328 calories per bowl. Dress it ahead and it still holds up all week. The perfect high protein meal prep.

Prep Time15

Cook Time20

Course: lunch, Main Course, Salad

Cuisine: Asian-Inspired

Servings: servings

Calories: 328kcal

Author: Danielle Lima

Ingredients

For the Chicken

1.5 lbs. chicken breast, sliced thin
2 Tbsp. soy sauce
1 Tbsp. rice vinegar
1 tsp. sesame oil
1 Tbsp. honey
2 cloves garlic, minced
1/4 tsp. ginger powder
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. black pepper
avocado oil or olive oil spray for the pan/grill

Bang Bang Sauce

1/2 cup nonfat plain Greek yogurt or 5% for fuller flavor 112g
2 Tbsp. avocado mayo
3 Tbsp. sweet chili sauce
1-2 Tbsp. sriracha (to taste)
1 tsp. honey
1 tsp. rice vinegar
1/2 tsp. toasted sesame oil
pinch garlic powder

Salad Base

1 bag coleslaw mix 14 oz.
1 bag shredded brussels sprouts mix 10 oz.
3/4 cup shelled edamame
1.2 cup chopped cilantro
3-4 green onions, sliced

Crunch

2 Tbsp. toasted sliced almonds or peanuts
small handful crispy wonton strips (optional)

Instructions

Combine soy sauce, rice vinegar, sesame oil, honey, garlic, ginger, garlic powder, onion powder, and pepper in a bowl or Ziploc bag. Add chicken and marinate for 20 minutes (up to overnight).
Heat a grill pan or skillet over medium-high with a light spray of oil. Cook chicken 4–5 minutes per side until charred and cooked through (165°F internal). Let rest 5 minutes, then chop into bite-sized pieces.
Make the bang bang sauce: whisk together Greek yogurt, mayo, sweet chili sauce, sriracha, honey, rice vinegar, sesame oil, and garlic powder until smooth. Taste and adjust heat/sweetness.
In a large bowl, combine coleslaw mix, shredded Brussels sprouts, edamame, cilantro, and green onions.
Toss the slaw mixture with about half the bang bang sauce until coated.
Divide into 5 bowls or containers. Top each with chopped chicken and drizzle remaining sauce on top. Or you can mix in one large bowl and evenly disturbed approximately 325 grams per dish.
Finish with toasted almonds split between the bowls, wonton strips (if using), and sesame seeds right before eating so they stay crunchy.

Notes

If meal prepping, keep the crunch toppings separate until ready to eat. You can keep the sauce separate too (50g) per bowl but I personally like that it makes the slaw and brussels more tender as it sits in the fridge.

Nutrition