Bangin’ Chicken Salad



  • olive oil spray
  • 2 tsp olive oil
  • 6 tbsp whole wheat Italian seasoned breadcrumbs
  • 2 tbsp panko
  • 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

For the Bang Bang Sauce:

  • 2 1/2 tbsp light mayonnaise
  • 2 tbsp scallions, chopped fine plus more for topping
  • 1 1/2 tbsp Thai Sweet Chili Sauce
  • 1 tsp Sriracha (or to taste)


  • Preheat oven to 425°F. Spray a baking sheet with olive oil spray.
  • Put the olive oil in one bowl and the breadcrumbs and panko in another.
  • 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 breadcrumb mixture 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.
  • Put shredded romaine and cabbage in your serving bowl.
  • When the chicken is ready, add to salad.  Drizzle sauce over the top and enjoy!!


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