Name: Bang Bang Chicken Salad
Total time: 25 min
Yield: 4 servings
Ingredients: as needed olive oil spray; 2 tsp olive oil; 6 tbsp whole wheat Italian seasoned breadcrumbs; 2 tbsp panko; 16 oz chicken breast, skinless boneless, cut into 1-inch chunks; to taste kosher salt, to taste; to taste black pepper, to taste; 4 cup romaine, shredded; 1 cup red cabbage, shredded; 2 1/2 tbsp light mayonnaise; 2 tbsp scallions, chopped fine; 1 1/2 tbsp Thai sweet chili sauce; 1 tsp sriracha, to taste

Estimate, per serving

Cal: 245
Protein: 29g
Carbs: 13g
Fat: 8g
Sodium: 224mg
Fiber: 2g

Ingredients

olive oil spray: as needed
olive oil: 6 tsp
whole wheat Italian seasoned breadcrumbs: 18 tbsp18 tbsp
panko: 6 tbsp6 tbsp
chicken breastskinless boneless, cut into 1-inch chunks: 48 oz
kosher salt: to taste
black pepper: to taste
romaineshredded: 12 cup
red cabbageshredded: 3 cup
light mayonnaise: 7 1/2 tbsp
scallionschopped fine: 6 tbsp
Thai sweet chili sauce: 4 1/2 tbsp
srirachato taste: 3 tsp

Method

01Preheat oven to 425°F. Spray a baking sheet with olive oil spray.
02Put olive oil in one bowl and breadcrumbs and panko in another.
03Season chicken with salt and pepper, then toss in the olive oil bowl to coat evenly.
04Coat chicken pieces in breadcrumb mixture in batches, then transfer to baking sheet.
05Lightly spray chicken with olive oil spray and bake 8 to 10 minutes.9 min
06Turn chicken over and bake 4 to 5 minutes more until cooked through.5 min
07Whisk mayonnaise, scallions, Thai sweet chili sauce, and sriracha for the sauce.
08Toss romaine and red cabbage together, divide among plates.
09Top salad with chicken and drizzle with bang bang sauce.
10For air fryer: cook chicken in batches at 400°F for 8 minutes, turning halfway.8 min