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Chicken Salad Recipe
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Bang Bang Chicken Salad Recipe by Nicola Millbank

This salad recipe lends itself well to being served as a layered salad, or you can go American-style and dice everything up. Either way, serve with lashings of Tangy Peanut Dip and plenty of crispy wonton.


1 tbsp vegetable oil
6 boneless, skin-on chicken thighs
6 wanton wrappers (or 1 white tortilla wrap if you can’t get hold of them)
1 Chinese lettuce (available at all large supermarkets)
1/2 red cabbage
A large handful of mangetout, sliced into strips
2 spring onions, finely chopped
A handful of fresh coriander leaves, chopped
3 tbsp Tangy Peanut Dip
2 tbsp salted peanuts, crushed
Sea salt and freshly ground black pepper


1. Heat the vegetable oil in a large frying pan over a medium–high heat.
2. Season the chicken skins with salt and fry the thighs, skin down, for 5–6 minutes until crispy.
3. Turn over and cook for a further 3–4 minutes or until cooked through.
4. Remove the chicken from the pan and slice into strips. Allow to cool.
5. Shred the wanton wrappers (or tortilla wrap, if using) into 1cm strips, add to the chicken pan and fry for a couple of minutes on each side until crispy.
6. Remove from the pan and drain on kitchen paper. Shred the Chinese lettuce and red cabbage and put in a large bowl with the mangetout, spring onion, coriander, Tangy Peanut Dip and most of the crushed peanuts.
7. Toss everything together and transfer onto a serving platter. Top with the sliced chicken and crispy wanton strips and the remaining peanuts, then serve with lime wedges.
8. Satay chicken has always been a love of mine and this salad is in homage to that, but teamed with lots of crunchy veg to freshen it up.

Chicken Salad Recipe 2


Millys Real Food Milly’s Real Food contains 100+ recipes all about going back to basics and creating tasty classics from scratch with a modern twist. These recipes embrace sustainable and accessible ingredients, easy methods and a refreshingly fad-free approach to home cooking.

Recipes including Saffron and Prosecco baked mussels, Rioja and Jerk Lamb shanks and Death by Chocolate Peanut Butter Cake, Milly is an advocate of using fresh produce, eating a varied diet and having fun with food.

Milly’s Real Food by Nicola ‘Milly’ Millbank is published by HQ, HarperCollins, 4th May, £20.

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