Ingredients
Scale
- 2 boneless chicken breasts
- 1/3 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha
- 4 cups mixed greens
- 1 large carrot (julienned)
- 1 cucumber (sliced)
- 2 green onions (chopped)
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- In a small bowl, whisk together mayonnaise, sweet chili sauce, and sriracha until smooth. Set aside.
- Season both sides of the chicken breasts with salt and pepper, then cut them into bite-sized pieces.
- Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken pieces and cook for 6-8 minutes, turning occasionally until golden brown.
- While the chicken cooks, prepare your vegetables by washing mixed greens, julienning the carrot, and slicing the cucumber.
- To assemble, divide mixed greens between two bowls. Top with carrots, cucumbers, and cooked chicken.
- Drizzle bang bang sauce over the top and garnish with chopped green onions before serving warm.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 480
- Sugar: 5g
- Sodium: 590mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 85mg