Easy Bang Bang Chicken Salad

There’s nothing like a good bang bang sauce. And until recently, I never realized how EASY it was to create! I used to relish the bang bang shrimp at The Cheesecake Factory, and when we moved away, I found myself craving that creamy, sweet, and slightly spicy sauce. So, like any desperate foodie, I Googled the recipe, but lo and behold, it turns out my amazing bang bang sauce was almost completely made of mayonnaise. Oh boy. I didn’t even stop to do the calorie math. Not that there’s anything wrong with mayonnaise. I love me some mayo. But I don’t want to eat a ton of it in one sitting, ya feel me?



I decided to cut the mayo in half and include some Greek yogurt in there to help add some protein and cut back on the fat a bit. It actually turned out great! I also didn’t have any shrimp on hand, so I decided to try an easy baked Panko recipe that my mom used on chicken, and it also turned out amazingly! I know shrimp would go great in this recipe instead of chicken. Don’t have Panko? You can use just Italian breadcrumbs and you’ll be fine (or vice versa). I just like to use both to make sure I get a good hearty crunch in each bite.


Easy Bang Bang Chicken Salad
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  • 1lb chicken breasts, cubed into 1-inch chunks
  • 1/4 cup Panko bread crumbs
  • 1/3 cup Italian breadcrumbs
  • 2 tbsp vegetable oil
  • Salt and pepper
  • Shredded romaine and/or cabbage
  • Pre-cut mandarine orange slices (optional)
  • For the Bang Bang Sauce:
  • 1/4 cup mayonnaise
  • 1/4 cup Greek yogurt
  • Around 4 big tbsp Sweet chili sauce
  • Sriracha for more heat (optional)


  1. Set the oven to 350 degrees.
  2. Coat your cubed chicken in vegetable oil and sprinkle with salt and pepper.
  3. Dip the chicken into the panko and then the Italian breadcrumbs to make sure they're good and coated (or you can combine the panko and breadcrumbs but I find that the chicken doesn't hold onto the panko as well), then set on a baking sheet.
  4. Bake on a baking sheet for 20 minutes.
  5. While the chicken is baking, mix all of your ingredients for the bang bang sauce and put it in the fridge. Then shred your greens with a mandolin, or a sharp knife if you're feeling adventurous. Once the chicken is cooked, place a handful of greens on a plate and top with the chicken (can be served hot or cold) and ladle some spoonfuls of sauce over the top. I love to add mandarine oranges to this salad as well for a little more brightness. Up to you!

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