Bang Bang Chicken Salad

Instructions

- Combine the dressing ingredients in a small bowl. - Place the chicken in a large shallow bowl and add the sweet paprika, onion powder, pepper, tamari, sugar and olive oil (do not add the water to the marinade). Toss the chicken using tongs to coat it evenly in the marinade. - Heat a large, deep, heavy-based frying pan over medium-high heat. Add the chicken (no extra oil required) and cook for 3-4 minutes on each side until browned and cooked through. Add the water to the base of the pan in the last 3 minutes of cooking to help deglaze the pan and scrape up any sticky bits. Set aside on a plate. Once cool enough to handle, shred the chicken using two forks. Toss well so the seasoned coating flavours all the meat. - Prepare the vermicelli rice noodles as per the packet instructions. Rinse with cold water and drain. (Are your noodles sticking? See note 1.) - Arrange the noodles on a large platter. Add the wombok cabbage, purple cabbage, carrot, bean sprouts and shredded chicken on top of the noodles, in that order, so they are layered. - Drizzle generously with the creamy bang bang dressing. - Top with the spring onion, coriander and crispy fried shallots. Serve in the centre of the table for everyone to help themselves.

• whole-egg mayonnaise Notes: 1 cup, 250 g
• 1⁄4 cup sweet chilli sauce Notes: 60 g, see Note 1 for gluten information
• tamari or all-purpose soy sauce Notes: 2 tbsp
• rice wine vinegar or lime juice Notes: 1 tbsp
• honey Notes: 1 tbsp
• sriracha or hot chilli sauce Notes: 1 tbsp, optional, see Note 1 for gluten information

  Optional
• 1⁄2 tsp freshly grated garlic
• boneless Notes: 600 g, 1 lb 5 oz, 2 breasts, sliced in half to make thinner steaks, or use 4 cups/640 g shredded leftover roasted chicken, skinless chicken breast
• sweet paprika Notes: 1 tsp
• onion powder Notes: 1 tsp
• 1⁄4 tsp freshly cracked black pepper
• brown sugar Notes: 1 tbsp
• Olive oil Notes: 2 tbsp
• 1⁄4 cup water Notes: 60 ml
• vermicelli rice noodles Notes: 200 g, 7 oz, see note 2
• 11⁄2 cups shredded wombok cabbage Notes: 115 g
• 11⁄2 cups shredded purple cabbage Notes: 115 g
• carrot Notes: 1, julienned
• bean sprouts Notes: 1 cup, 90 g
• spring onions Notes: 2, scallions, finely sliced
• 1⁄2 cup roughly chopped coriander leaves Notes: 25 g, cilantro
• 1⁄4 cup crispy fried shallots Notes: 15 g