By Nicki Chisnall
'Bang-bang' chicken salad
2 steps
Prep:10min
A quick, cold chicken salad with cucumber, carrot and spring onions, tossed in a sweet chilli–peanut dressing with soy, sesame seeds and sesame oil. Serves 2–4.
Updated at: Sun, 18 Oct 2026 12:22:01 GMT
Nutrition balance score
Great
Glycemic Index
39
Low
Glycemic Load
6
Low
Nutrition per serving
Calories253 kcal (13%)
Total Fat11.8 g (17%)
Carbs14.8 g (6%)
Sugars8.5 g (9%)
Protein23.5 g (47%)
Sodium704.5 mg (35%)
Fiber2.9 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
300gchicken breast
cooked, shredded, or you can use sliced chicken
1cucumber
cut into 5cm batons
150gcarrot
grated
3spring onions
cut into 5cm slices
2 Tbsplight soy sauce
For the dressing
1 tspsugar
For the dressing
3 Tbspsweet chilli sauce
For the dressing
2 Tbspcrunchy peanut butter
For the dressing
2 tsptoasted sesame seeds
For the dressing
1 tspsesame oil
For the dressing
1 Tbspwater
to mix dressing, plus more if needed
Instructions
Step 1
In a large bowl, gently toss the cooked chicken, cucumber, grated carrot and spring onions. Transfer to a serving plate.
Step 2
Combine all the ingredients for the dressing with 1 tbsp water in a bowl; if your mixture is too thick, you can add a little more water. Once fully mixed and loose enough to pour, drizzle over your salad. Serve.
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