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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The bang bang sauce and dressing were highlights, creating a delicious sweet-and-spicy combination that elevated the dish 🌶️.
- Ease of prep: Some found the salad components prep time-consuming; consider consolidating steps for efficiency.
- Suggestions: Try adding pickled jalapeños with the scallions for extra kick, or include a crunchy element like croutons or fried onions.
- Leftovers: The salad keeps well, making excellent work lunches for the next day.
- Portions: A few wanted more dressing and sauce; consider making extra to satisfy bigger appetites.
Reviews from our home cooks
I didn't taste much BANG BANG flavor but it's a good salad! I cut my chicken in chunks while cooking which was very tasty and pleasing to eat!
The fresh ingredients and sweet spicy combination make this more than just a "salad"! Amazingly delicious!
Great flavor but there's a lot going on prepping the salad components. Those steps can be consolidated for sure.
I add some jalapeños to pickle along with the scallions for a little kick.
This was better than expected. Good flavor mix and easy to make
Just great the way it is...I didn't use quite all the dressing or sauce, though.
This is a great and simple meal. I will be getting this again. Delish !
Made it and had it for two lunches at work. Excellent.
Absolutely delicious. Might be the best hello fresh meal I've ever had
Love the chicken, but personally all the raw spinach was too much for my stomach
