Chicken Salad with Bang-Bang Sauce

By California Walnuts
Total Time
45 Mins
Serves
2
Serving Size
1/2 recipe
Meal
Dinner Lunch
Course
Main

DESCRIPTION

Prep Time
30 Mins
Cook Time
15 Mins
Total Time
45 Mins
Calories
520 cal
Total Fat
37 g
Saturated Fat
4.5 g
Polyunsaturated Fat
20 g
Monounsaturated Fat
10 g
Cholesterol
85 mg
Sodium
390 mg
Carbohydrates
17 g
Dietary Fiber
5 g
Total Sugars
8 g
Added Sugars
3 g
Protein
33 g
Vitamin D
0 mcg
Calcium
90 mg
Iron
3 mg
Potassium
934 mg

Ingredients

CHICKEN SALAD

  • 1/4 head of lettuce
  • 1/2 onion, chopped
  • 1/4 bell pepper, chopped
  • 1/2 cucumber, chopped
  • 1/2 pound chicken-breast fillet
  • 1/4 cup walnut pieces for garnish

BANG-BANG SAUCE

  • 4 tablespoons Basic Walnut Butter
  • 1 tablespoon honey
  • 1 tablespoon vinegar
  • 1 teaspoon chili oil
  • 1/2 cup vegetable broth

Preparation

CHICKEN SALAD

  1. Clean and wash the lettuce and tear into bite-sized pieces. Set aside.
  2. Dice the onion an soak in ice-cold water for 20 minutes. Drain then set aside.
  3. Slice the pepper and cucumber into strips and toss in a large bowl with the lettuce and onions.
  4. Slice the chicken into strips and sauté at high heat with cooking oil. When chicken is cooked through add to the salad.
  5. Garnish the salad with walnuts, then set aside and prepare the Bang-Bang Sauce.

BANG-BANG SAUCE

  1. To make the Bang-Bang Sauce, stir the walnut butter with the honey, vinegar and chili oil.
  2. Gradually whisk in the vegetable broth until the dressing is thin and pourable.
  3. Do not dress the salad with the sauce until right before serving.
  4. Serve salad by itself or over rice noodles for a heartier meal.