BANG BANG CHICKEN SALAD my go to salad for something quick, fresh and tasty!

Bang Bang Sauce
- 2 tbsp tahini or sesame paste
- 2 ½ tbsp light soy sauce
- 2 tbsp Chinese black vinegar
- 2 tsp raw sugar
- 2 tbsp homemade chilli oil (recipe on my feed)
- 1 cloves garlic, minced

Salad
- Rotisserie chicken breast, shredded
- 1/2 carrot, shredded
- 1/2 cucumber, sliced
- 2 - 3 baby cos lettuce, sliced
- A handful of bean sprouts
- 2 spring onion, chopped
- 2 - 3 tbsp roasted peanuts, chopped
- 1 tbsp toasted white sesame seeds
- 1 tbsp homemade chilli oil

To make the bang bang sauce, place all ingredients into a mixing bowl and whisk until well combined. Loosen with a little water if needed. Taste and adjust seasoning as desired.

Prep the chicken by shredding with your hands. Traditionally a rolling pin is used to tenderise the chicken but you can skip this step if you’d like. Prep the rest of the vegetables and place into a mixing bowl along with the chicken and a little Bang Bang Sauce and homemade chilli oil. Toss well and transfer to a serving platter. Top with extra ang bang sauce and garnish with peanuts, sesame seeds and spring onion.

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