Description
This drool-worthy bang bang chicken salad is creamy, perfectly sweet & spicy, and ready in 30 minutes! Made with shredded rotisserie chicken, golden crispy rice, and crunchy veggies, all drizzled in a lightened-up homemade Greek yogurt bang bang sauce (no bottled sweet chili sauce needed!), it’s got over 25g of protein for a meal-prep friendly bowl that is guaranteed to have you craving your greens!
Ingredients
Scale
Bang Bang Dressing
- ⅓ cup plain Greek yogurt
- 3 Tbsp mayonnaise
- 1 Tbsp rice vinegar
- 1–2 tsp sriracha
- 2 tsp honey
- ¼ tsp salt
Bowls
- 1 batch crispy rice
- 2 cups cooked chicken breast, shredded
- 8 cups mixed greens, roughly chopped
- 4 mini cucumbers, sliced into rounds
- 1 medium carrot, grated (about 1 cup)
- ½ cup cilantro, roughly chopped, plus more for serving
- Pickled red onion
Instructions
- Prepare the crispy rice if you haven’t already.
- Add the Greek yogurt, mayo, rice vinegar, 1 tsp of sriracha, honey, and salt to a medium bowl. Whisk until smooth. Taste and adjust with more sriracha or salt if needed.
- Divide the greens evenly among four bowls. Top each with shredded chicken, crispy rice, cucumber, carrot, cilantro, and pickled onion (alternatively make the salad in one large bowl or serving platter) .
- Drizzle generously with bang bang dressing, and finish with extra cilantro if desired.
Notes
Meal Prep & Storage: Store the crispy rice and dressing separately from the rest of the salad and toss everything together right before eating.
Reheating the rice: The rice can become a bit chewy once cooled. To re-crisp it, reheat it in a dry pan over low-medium heat for a few minutes until warm and crispy!