Spicy Bang Bang Chicken Spinach Salad
with Carrots, Cucumber & Sesame-Scallion Dressing
- Sesame
- Soy
- Wheat
- Eggs
Wake up your taste buds with this bold and flavorful salad! Juicy, garlicky chicken is served atop a spinach salad tossed with shredded carrots, cucumber, and a scallion–sesame dressing. The star of the meal is a quick homemade bang bang sauce—a creamy, tangy, spicy combo of mayo, sweet chili sauce, Sriracha, and vinegar that ties the whole salad together.
Ingredients
3.5 teaspoon
Rice Wine Vinegar
6 ounce
Carrots
1 ounce
Sweet Thai Chili Sauce
5 ounce
Spinach
1.5 ounce
Sesame Dressing
(Contains: Sesame, Soy, Wheat)
1 unit
Mini Cucumber
2 tablespoon
Mayonnaise
(Contains: Eggs)
12 ounce
Chicken Cutlets
2 unit
Scallions
1 teaspoon
Sriracha
1 teaspoon
Garlic Powder
Not included in your delivery
4 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Wash and dry produce.
Trim and thinly slice scallions, separating whites from greens.
In a small bowl, combine scallion whites, half the vinegar, and a pinch of salt. Set aside to pickle until ready to use in Step 5.
Pat chicken* dry with paper towels; season all over with garlic powder, salt, and pepper.
Heat a drizzle of oil in a large pan over medium heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side (if your chicken is on the thicker side, cover the pan with a lid after flipping the chicken to ensure it cooks through).
Transfer to a cutting board to rest.
While chicken cooks, trim, peel, and grate carrots on the largest holes of a box grater. Halve cucumber lengthwise; thinly slice into half-moons.
In a second small bowl, combine mayonnaise, Sriracha (use less if you prefer less heat), half the chili sauce, and 1 tsp vinegar (2 tsp for 4 servings). (Be sure to measure the vinegar—we went more!) Season with salt and pepper if desired.
To bowl with pickled scallions, add sesame dressing, remaining chili sauce, and 1 TBSP oil (2 TBSP for 4 servings). Stir to combine.
In a large bowl, toss spinach, carrots, half the scallion greens, and half the cucumber with as much scallion-sesame dressing as you like. Season with salt if desired.
Slice chicken crosswise.
Divide salad between bowls; top with chicken and remaining cucumber. Spoon bang bang sauce over chicken. Garnish with remaining scallion greens. Serve.
