Bang Bang Chicken Salad: Makes 4 servings
INGREDIENTS:
Olive oil spray (ex: Misto)
2 tsp olive oil
18 oz (2 large) skinless boneless chicken breasts, cut into 24 1-inch chunks
¼ tsp kosher salt
½ tsp pepper
4 cups shredded romaine
1 cup shredded red cabbage
For the Bang Bang Sauce:
2 1/2 tbsp light mayonnaise
2 tbsp scallions, chopped fine plus more for topping
1 tbsp plus ½ teaspoon Thai Sweet Chili Sauce
1 tsp Sriracha (or to taste)
Pictured here topped with optional cilantro shredded carrots for color.
DIRECTIONS:
Preheat oven to 425°F. Spray a baking sheet with olive oil spray.
Put the olive oil in one bowl
Season chicken with salt and pepper, then put in the bowl with the olive
Oil and mix well so the olive oil evenly coats all of the chicken.
Put a few chunks of chicken at a time into the crushed cheese puffs to coat, then on the baking sheet.
Lightly spray the top with olive oil spray then bake 8 – 10 minutes. Turn over then cook another 4 – 5 minutes or until cooked though.
Meanwhile combine the sauce in a medium bowl. When the chicken is ready, drizzle it over the top and enjoy!!
You can also use the Air Fryer & ground chicken or turkey also. Pictured here topped with optional cilantro shredded carrots for color.
ENJOY!
0.5L/1.5G/3C/1F
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