Bang Bang Chicken Salad

Here's an EASY dinner solution: tender chunks of chicken, breaded and baked until golden topped with Bang Bang sauce. I served this over mixed greens and swooned with every bite!
Servings: 4 yield(s)
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
  • 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
  • For the Skinny Bang Bang Sauce
  • 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
  1. Preheat oven to 425°F. Spray a baking sheet with olive oil spray.
  2. Put the olive oil in one bowl and the breadcrumbs and panko in another.
  3. 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.
  4. Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet.
  5. 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.
  6. Meanwhile combine the sauce in a medium bowl. When the chicken is ready, drizzle it over the top and enjoy!!
  7. To make in the air fryer
  8. In batches, cook the chicken in a pre-heated air fryer 400F 8 minutes, turning halfway.