Grilled Bang Bang Chicken Salad Recipe

Name: Grilled Bang Bang Chicken Salad
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Ingredients: 3/4 cup buttermilk; 2 tablespoons sriracha; pinch salt; 1 1/2 pounds boneless, skinless chicken breast, cut into 1 1/2-inch pieces; 2 Tablespoons vegetable oil; 2 1/2 Tablespoons sweet Thai chili sauce; 2 tablespoons sriracha; 1 Tablespoon soy sauce; 1/2 cup mayonnaise; 1/4 teaspoon onion powder; 1/4 teaspoon garlic powder; 1 teaspoon sesame oil; 1 (9 ounce) package broccoli slaw; 1/2 cup matchstick carrots; 1/2 cup roughly chopped snow peas; 2 cups baby spinach; 2 Tablespoons sliced almonds; 1 green onion, thinly sliced

Cook Time: 10 minutes

Grilled Chicken Salad with Bang Bang Dressing

Ingredients

This recipe yields 4 servings.

For the Grilled Chicken

3/4 cup buttermilk
2 tablespoons Sriracha
1 pinch salt
1 1/2 pounds skinless, boneless chicken breast, cut into 1 1/2-inch pieces
2 tablespoons vegetable oil

For the Bang Bang Dressing

2 1/2 tablespoons sweet Thai chili sauce
1 tablespoon soy sauce
1/2 cup mayonnaise
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1 teaspoon sesame oil

For the Salad

1 (9 ounce) package broccoli slaw
1/2 cup matchstick-cut carrots
1/2 cup roughly chopped snow peas
2 cups baby spinach
2 tablespoons sliced almonds
1 green onion, thinly sliced

Directions

Step 1: In a large bowl, mix buttermilk, Sriracha, and salt until well combined. Add the chicken pieces to the bowl, ensuring they are fully coated in the marinade. Let the chicken marinate at room temperature while you heat the grill.

Step 2: Preheat your grill to medium heat and clean the grates. Once the grill is hot, pour some vegetable oil on a folded paper towel, using tongs to oil the grates.

Step 3: Thread the chicken pieces onto metal skewers and place them on the oiled grates. Grill each side for 4 to 5 minutes, or until the chicken is no longer pink in the center and the juices run clear. An instant-read thermometer should read 165F (74C) when inserted near the center of the chicken. Watch for flare-ups and move the chicken away from the flame if needed. Once cooked, remove the chicken from the grill and tent with foil to keep warm.

Step 4: For the dressing, combine sweet Thai chili sauce, Sriracha, soy sauce, mayonnaise, onion powder, garlic powder, and sesame oil in a pint jar. Secure the lid tightly and shake until the dressing is smooth and well mixed. Set aside.

Step 5: For the salad, add the broccoli slaw, matchstick carrots, chopped snow peas, and grilled chicken pieces into a large salad bowl. Drizzle the prepared dressing over the salad and toss gently to combine.

Step 6: Arrange a serving plate with baby spinach leaves as a base. Pile the slaw mixture on top of the spinach, then arrange the grilled chicken pieces around and on top of the slaw. Garnish with sliced almonds and sliced green onion for a crunchy finish.

Serve immediately and enjoy your fresh, flavorful Grilled Chicken Salad with Bang Bang Dressing!

Nutrition Facts

Per serving: 629 calories

Total Fat: 37g (48% Daily Value)
Saturated Fat: 6g (30% Daily Value)
Cholesterol: 158mg (53% Daily Value)
Sodium: 1224mg (53% Daily Value)
Total Carbohydrate: 14g (5% Daily Value)
Dietary Fiber: 3g (11% Daily Value)
Total Sugars: 9g
Protein: 58g (115% Daily Value)
Vitamin C: 27mg (30% Daily Value)
Calcium: 133mg (10% Daily Value)
Iron: 3mg (19% Daily Value)
Potassium: 866mg (18% Daily Value)

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may vary depending on your calorie needs.

The History of Grilled Bang Bang Chicken Salad

Grilled Bang Bang Chicken Salad is a modern fusion dish that combines the bold flavors of Asian cuisine with classic Western salad traditions. The Bang Bang sauce originates from Chinese and Thai culinary influences, known for its perfect balance of sweet, spicy, and savory notes. While the exact origin of the dish is unclear, it is widely believed to have been popularized in American restaurants during the early 2000s, when Asian fusion cuisine gained significant attention. The grilled chicken element was added to create a heartier, protein-rich version suitable as a complete meal.

Regional Characteristics

Although inspired by Asian flavors, this salad has taken on regional variations in the United States. In the South, it is often paired with a slightly sweeter sauce, sometimes incorporating honey or brown sugar, while in the West Coast, it is common to add fresh herbs like cilantro or mint for a more vibrant taste. Some regions even replace the spinach and slaw with local greens such as arugula or kale, adapting the salad to seasonal and regional produce. The grilling technique itself reflects a Western approach, combining outdoor barbecue traditions with Asian-inspired sauces.

Differences from Similar Dishes

Bang Bang Chicken Salad stands out from other chicken salads primarily due to its unique sauce and preparation method. Unlike the traditional creamy chicken salad, this version is grilled rather than boiled, giving the chicken a smoky, charred flavor. The bang bang sauce, made from sweet chili, Sriracha, soy sauce, and mayonnaise, provides a signature kick that distinguishes it from simpler Asian chicken salads that may rely solely on soy or sesame-based dressings. The combination of raw vegetables, crunchy slaw, and toasted almonds adds a texture complexity that other salads often lack.

Where Its Commonly Served

This salad is frequently found in casual dining restaurants, Asian fusion eateries, and summer barbecues. Its refreshing yet filling nature makes it a popular lunch or dinner option. Many restaurants serve it as a plated entre with grilled skewers, while home cooks often enjoy it as a convenient and colorful meal for gatherings or weeknight dinners. It is also a popular choice for takeout and meal prep due to its versatility and ability to hold up well in containers without wilting quickly.

Interesting Facts

The name Bang Bang reportedly comes from the sound of tenderizing the chicken with a wooden mallet, although the term has become more associated with the sauce than the technique.
The salad combines both hot and cold elementswarm grilled chicken paired with crisp, chilled vegetablescreating a dynamic eating experience.
Almonds are often added not only for flavor but also as a nod to the common use of nuts in Asian cuisine, symbolizing prosperity and good luck.
This salad is considered highly adaptable: it can be made gluten-free, low-carb, or even vegan by substituting chicken with tofu and mayonnaise with plant-based alternatives.
Despite its Asian roots, Grilled Bang Bang Chicken Salad has become a staple in American summer menus, highlighting the global influence on contemporary cooking.

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FAQ about Grilled Bang Bang Chicken Salad Recipe

If you have leftovers, store the salad components separately. Keep the chicken and vegetables in airtight containers in the refrigerator for up to 2 days. For best texture, do not store the dressing with the salad. Refrigerate the dressing separately in a tightly sealed jar for up to 3 days.

Yes, you can prep the components of the salad ahead of time. Marinate the chicken and prepare the dressing the night before. Keep everything refrigerated. However, it's best to assemble the salad and add the dressing just before serving to preserve the freshness of the vegetables and spinach.

If you don't have Sriracha or prefer a milder spice, you can use any hot sauce of your choice or a combination of chili flakes and a bit of honey for sweetness. Adjust to taste to get the desired heat level.

Yes, you can substitute the grilled chicken with other proteins like shrimp, tofu, or even grilled vegetables for a vegetarian version. Adjust the grilling time accordingly for shrimp or tofu.

This recipe can be made gluten-free by using a gluten-free soy sauce and ensuring that all other ingredients are gluten-free. Double-check the labels of the sauces and condiments used.

To make the salad spicier, you can add more Sriracha to the dressing or include chopped fresh chili peppers to the salad. If you want extra heat, try sprinkling some chili flakes over the chicken after grilling.

If you're looking for a lighter or dairy-free alternative, you can use Greek yogurt, sour cream, or even a vegan mayo substitute in the dressing. These will still provide creaminess but with a different flavor profile.

Yes, you can use pre-cooked chicken, such as rotisserie chicken, to save time. Just make sure to toss it with the marinade and quickly grill it for a few minutes to enhance the flavor.

You can substitute broccoli slaw with regular coleslaw, shredded cabbage, or even mixed greens. For a crunchier texture, try adding shredded Brussels sprouts or kale.

The spiciness of this dish depends on the amount of Sriracha and chili sauce you use in the dressing. It's meant to have a moderate heat, but you can easily adjust it by adding more or less of the spicy ingredients to suit your preference.