Bang bang chicken salad

This is now my go to recipe to use up left over chicken. 

The most delicious part of the recipe is the dressing – crunchy (or smooth if you prefer) peanut butter diluted with a little warm water, with chillies, generous amounts of fresh ginger, garlic, soy sauce, honey and loads of lime juice. Really, really delicious. I’m now thinking of using the same dressing for bang bang salmon, bang bang tofu, bang bang Buddha bowls … you get the idea. 

I used wholewheat noodles but any noodles would do – just follow the instructions on the pack. 

This recipe is so easy it’s almost insulting to provide instructions – but I will anyway – but just go with the flow and use whatever salad and veg you have in your fridge. Make up your own quantities for the main ingredients depending on how many people are eating. The dressing here is for about two people. 


  • Leftover cooked chicken
  • Grated carrot
  • Cucumber, cut in chunks
  • Spring onions, chopped
  • Red pepper, chopped
  • Little gem lettuce, shredded
  • Noodles


  • Thumb size piece of ginger, grated
  • Clove of garlic, chopped or crushed
  • 4 tablespoons of peanut butter
  • Juice of 2 limes
  • Tablespoon soy sauce 
  • Red chilli, chopped 
  • Teaspoon of honey
  • Warm water


1. Prepare the noodles according to the instructions, drain and leave to cool.
2. Mix up the dressing ingredients and stir well. Coat the chicken with the dressing.
3. Add the rest of the ingredients to a bowl and mix well. Mix in the chicken and dressing.
4. Add the noodles, mix again and serve.

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