Bang Bang Chicken Salad
Discover a SIMPLE dinner option that's sure to impress: succulent pieces of chicken, coated in a crispy breading and baked to perfection with a delightful golden hue, all drizzled with zesty Bang Bang sauce. I enjoyed this dish over a bed of mixed greens and relished every mouthful!
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Ingredients
- olive oil spray
- 16 oz 2 large skinless boneless chicken breasts, cut into 24 1-inch chunks
- kosher salt and pepper to taste
- 4 cups shredded romaine
- 1 cup shredded red cabbage
- 2 1/2 tbsp light mayonnaise
- 2 tbsp scallions
- 1 1/2 tbsp Thai Sweet Chili Sauce
- 1 tsp Sriracha
- 6 tbsp whole wheat or gluten-free Italian seasoned breadcrumbs
- 2 tbsp plain or gluten-free panko
- 2 tsp olive oil
Instructions
- 1
Begin by setting your oven temperature to 425°F. Prepare a baking sheet by lightly coating it with olive oil spray.
- 2
In one bowl, pour in the olive oil, and in another, combine the breadcrumbs with panko.
- 3
Sprinkle salt and pepper over the chicken, then transfer it to the bowl containing olive oil. Toss thoroughly to ensure each piece of chicken is fully coated with the oil.
- 4
Take a few pieces of chicken at a time and dredge them in the breadcrumb mixture until well covered, then place them on the prepared baking sheet.
- 5
Give the tops a gentle mist with olive oil spray, then bake for 8 to 10 minutes. After that time, flip the chicken and continue baking for an additional 4 to 5 minutes or until fully cooked.
- 6
While the chicken is baking, mix the sauce ingredients together in a medium-sized bowl. Once the chicken is done, drizzle the sauce over it and dig in!
- 7
Alternatively, if using an air fryer, cook the chicken in batches at 400°F for 8 minutes, flipping them halfway through.