Bang Bang Chicken Salad

By: Simple Home

INGREDIENTSCreamy Bang Bang Dressing 1 cup (250 g) whole-egg mayonnaise ¼ cup (60 g) sweet chilli sauce 2 tbsp tamari or all-purpose soy sauce 1 tbsp rice wine vinegar or lime juice 1 tbsp honey 1 tbsp sriracha or hot chilli sauce (optional) ½ tsp freshly grated garlicBang Bang Chicken 600 g (1 lb 5 oz) boneless, skinless chicken breast (2 breasts, sliced in half to make thinner steaks), (or use 4 cups/640 g shredded leftover roasted chicken) 1 tsp sweet paprika 1 tsp onion powder ¼ tsp cracked black pepper 1 tbsp tamari or all-purpose soy sauce 1 tbsp brown sugar 2 tbsp olive oil ¼ cup (60 ml) waterSalad 200 g (7 oz) vermicelli rice noodles (see note 2) 1½ cups (115 g) shredded wombok cabbage 1½ cups (115 g) shredded purple cabbage 1 carrot, julienned 1 cup (90 g) bean sprouts 2 spring onions (scallions), finely sliced ½ cup (25 g) roughly chopped coriander (cilantro) leaves ¼ cup (15 g) crispy fried shallots

INSTRUCTIONSMake the dressing – Combine the dressing ingredients in a small bowl.Marinate the chicken – Place the chicken in a large shallow bowl and add the sweet paprika, onion powder, pepper, tamari, sugar and olive oil (do not add the water to the marinade). Toss the chicken using tongs to coat it evenly in the marinade.Cook and shred the chicken – Heat a large, deep, heavy-based frying pan over medium–high heat. Add the chicken (no extra oil required) and cook for 3–4 minutes on each side until browned and cooked through. Add the water to the base of the pan in the last 3 minutes of cooking to help deglaze the pan and scrape up any sticky bits. Set aside on a plate. Once cool enough to handle, shred the chicken using two forks. Toss well so the seasoned coating flavours all the meat.Cook the noodles – Prepare the vermicelli rice noodles as per the packet instructions. Rinse with cold water and drain. (Are your noodles sticking? See note 1.)Assemble the salad – Arrange the noodles on a large platter. Add the wombok cabbage, purple cabbage, carrot, bean sprouts and shredded chicken on top of the noodles, in that order, so they are layered.Dress the salad – Drizzle generously with the creamy bang bang dressing.Serve – Top with the spring onion, coriander and crispy fried shallots. Serve in the centre of the table for everyone to help themselves.