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Bang bang chicken salad

Published: February 24, 2016 at 3:29 PM

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Serves 4

Easy

Total time: 40 mins

A star rating of 5 out of 5.1 ratingRate

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This flavoursome bang bang chicken salad with peanut butter sauce serves 4 in under an hour. Save any leftovers for your lunchbox the next day.

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Try this bang bang chicken salad, then check our more of our chicken salad recipes such as our chicken satay noodle salad. Also try our pork biang biang noodles and bang bang prawn stir-fry. For a veggie version, try our bang bang cauliflower.

Ingredients

Nutrition

• 6 skinless chicken thigh fillets

• 400g tin coconut milk

• 1 tbsp fish sauce

• 300g green beans

  trimmed

• 4 spring onions

  finely shredded

• 1/2 cucumber

  seeds scraped out and shredded

• 1 red chilli

  finely shredded toasted sesame seeds to serve

• 125g crunchy peanut butter

• 1 red chilli

  finely chopped

• 3 tbsp soy sauce

• 2 tbsp sesame oil

Nutrition: per serving

• kcal620
• fat46.6g
• saturates20.3g
• carbs16g
• fibre6.1g
• protein31.5g
• salt2.7g

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Method

• step 1

  Put the chicken in a wide, shallow pan with the coconut milk and fish sauce, bring to the boil, then simmer with the lid on for 10 minutes. Take off the heat and leave to cool completely in the liquid.

• step 2

  Meanwhile, cook the green beans in boiling water for 3 minutes then cool under cold water. Drain and halve lengthways.

• step 3

  To make the peanut sauce, put the peanut butter in a small pan with 150ml boiling water and warm gently for 5 minutes, stirring occasionally. Stir in the chilli and the soy sauce then take off the heat and whisk in the sesame oil. You might need to add a little more boiling water to thin it to a sauce.

• step 4

  Shred the chicken, (you can freeze the poaching liquid and use it for a curry base later), then pile onto plates with the rest of the veg, spooning over the peanut sauce as you go. Finish with shredded chilli and some sesame seeds if you like.

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