By Gary 
Experience a delightful blend of flavors with this Grilled Chicken Salad with Bang Bang Dressing. Perfect for a hearty family dinner, this recipe feeds five and offers a balance of spicy, tangy, and creamy components, making it a standout dish.
Ingredients:
Grilled Chicken:
– 3/4 cup buttermilk
– 2 tablespoons Sriracha
– 1 pinch salt
– 1 1/2 pounds skinless, boneless chicken breast, cut into 1 1/2-inch pieces
– 2 tablespoons vegetable oil
Bang Bang Dressing:
– 2 1/2 tablespoons sweet Thai chili sauce
– 2 tablespoons Sriracha
– 1 tablespoon soy sauce
– 1/2 cup mayonnaise
– 1/4 teaspoon onion powder
– 1/4 teaspoon garlic powder
– 1 teaspoon sesame oil
Salad:
– 1 (9 ounce) package broccoli slaw
– 1/2 cup matchstick-cut carrots
– 1/2 cup roughly chopped snow peas
– 2 cups baby spinach
– 2 tablespoons sliced almonds
– 1 green onion, thinly sliced
Prepare the Chicken Marinade:
In a large bowl, mix together buttermilk, Sriracha, and a pinch of salt until well combined. Add the chicken pieces to the marinade and turn to ensure each piece is coated. Marinate the chicken at room temperature while you prepare the grill.
Grill Preparations:
Preheat an outdoor grill to medium heat. Clean the grill grates thoroughly. Pour vegetable oil on a folded paper towel, and use tongs to oil the grates.
Grill the Chicken:
Thread the marinated chicken pieces onto metal skewers. Place the skewers on the oiled grill grates. Cook each side for 4 to 5 minutes until the center is no longer pink and juices run clear. Use an instant-read thermometer to ensure the internal temperature reaches 165 degrees F (74 degrees C). Tent the grilled chicken with foil on a cutting board and set aside.
Prepare the Bang Bang Dressing:
In a pint jar, combine sweet Thai chili sauce, Sriracha, soy sauce, mayonnaise, onion powder, garlic powder, and sesame oil. Secure with a tight-fitting lid. Shake the jar vigorously until the mixture is well blended. Set aside the dressing.
Assemble the Salad:
In a salad bowl, combine broccoli slaw, matchstick carrots, chopped snow peas, and the grilled chicken pieces. Drizzle the prepared dressing over the salad. Toss the salad to evenly distribute the dressing.
Serve:
Line a serving plate with fresh spinach leaves. Place the tossed slaw mixture on top of the spinach. Arrange chicken pieces on and around the slaw mixture. Garnish the salad with sliced almonds and thinly sliced green onion. Serve immediately.
Savor the freshness and vibrant flavors of this salad that’s guaranteed to please your family, offering a satisfying meal that’s both healthy and delicious. Enjoy!
Alex Harrington