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Bang Bang Chicken Salad

Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Course, Salad
Cuisine Chinese
Servings 4 people


  • 500 grams Organic Chicken Breasts
  • 1 litre Chicken Bone Broth , or chicken stock
  • 2 tsp Himalayan or Sea Salt
  • 1 tbsp Sesame Seeds
  • 1 Iceberg Lettuce , thinly sliced
  • 2 Lebanese Cucumbers , thinly sliced
  • 1/4 cup Coriander Leaves
  • 3 Shallots , thinly sliced


  • 2 tbsp Tamari or Shoyu
  • 3 tbsp Hulled Tahini
  • 2 tbsp Brown Rice Vinegar
  • 2 tsp Toasted Sesame Oil
  • 2 tsp Coconut Sugar
  • 1/2 tsp Chilli Flakes
  • 1/4 tsp Himalayan or Sea Salt
  • 2 tbsp Chicken Broth , leftover from poaching the chicken


  • Bring the chicken broth or stock to a boil. Stir in the salt and add the chicken breasts. Simmer for 20 minutes.
  • Remove the chicken from the liquid and set aside. Reserve 2 tablespoons of the broth for the dressing and set aside the rest of the broth for another use.
  • While the chicken is cooking make the dressing by placing all the ingredients in a glass jar and shaking until well combined. If the dressing is too thick thin it with a little more chicken broth or warm water.
  • Toast the sesame seeds in a dry frypan until fragrant and lightly browned.
  • Once the chicken breasts have cooled a little use a rolling pin to pound the chicken and then shred it into small pieces with your fingers.
  • Place the lettuce and cucumber onto a serving platter or into individual bowls and top with the chicken. Drizzle over the dressing and scatter with shallots, coriander leaves and sesame seeds.

Optional Additions:

  • Use shredded green cabbage instead of lettuce in the salad.
  • Add julienned carrots, finely sliced raw snow peas or a handful of bean sprouts.
  • Add 1 tsp finely ground sichuan pepper to the dressing.
  • If you don't have rice vinegar apple cider vinegar works very well in the dressing.