Lunch
Bang Bang Chicken Salad
Crispy oven-baked chicken pieces deliver a satisfying crunch that contrasts beautifully with cool shredded romaine and red cabbage. A sweet chili-Sriracha drizzle brings gentle heat and bright flavor to every bite.
- Total
- 25 min
- Prep
- 10 min
- Cook
- 15 min
- Serves
- 4
Nutrition per Serving
- Calories
- 384
- Protein
- 46g
- Carbs
- 10g
- Fat
- 16g
- Fiber
- 1g
- Sugar
- 8g
- Sodium
- 418mg
Ingredients
- olive oil spray (I used my Misto)
- 2 tsp olive oil
- 6 tbsp whole wheat or gluten-free Italian seasoned breadcrumbs
- 2 tbsp plain or gluten-free panko
- 16 oz 2 large skinless boneless chicken breasts, cut into 24 1-inch chunks
- kosher salt and pepper, to taste
- 4 cup shredded romaine
- 1 cup shredded red cabbage
- 2 1/2 tbsp light mayonnaise
- 2 tbsp scallions (chopped fine plus more for topping)
- 1 1/2 tbsp Thai Sweet Chili Sauce
- 1 tsp Sriracha (or to taste)
Instructions
- Preheat oven to 425°F. Spray a baking sheet with olive oil spray.
- Put the olive oil in one bowl and the breadcrumbs and panko in another.
- Season chicken with salt and pepper, then put in the bowl with the olive oil and mix well so the olive oil evenly coats all of the chicken.
- Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet.
- Lightly spray the top with olive oil spray then bake 8 - 10 minutes. Turn over then cook another 4 - 5 minutes or until cooked though.
- Meanwhile combine the sauce in a medium bowl. When the chicken is ready, drizzle it over the top and enjoy!!
- In batches, cook the chicken in a pre-heated air fryer 400F 8 minutes, turning halfway.