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Restaurants›The Alchemist New York Street›Bang Bang Salad With Chicken Recipe

Bang Bang Salad With Chicken Recipe

Name: The Alchemist New York Streets BANG BANG SALAD WITH CHICKEN Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 2 pieces boneless skinless chicken breasts; 4 cups mixed salad greens (butter lettuce, romaine, or baby leaf mix); 1 cup carrot, julienned; 1 cup cucumber, seeded and thinly sliced; 4 pieces radishes, thinly sliced; 1 cup fresh cilantro leaves; 2 pieces scallions (green onions), thinly sliced on bias; 1 cup roasted peanuts, roughly chopped; 2 tbsp toasted sesame seeds (white or mixed); 1 cup crispy fried shallots (store-bought or homemade); 4 pieces lime wedges, for serving; 2 tbs soy sauce; 1 tsp sesame oil; 1 tsp rice vinegar; 1 tsp garlic, minced; 1 tsp ground black pepper; 4 tbsp sweet chili sauce (Thai sweet chili); 3 tbsp mayonnaise (preferably Japanese kewpie or regular); 1 tsp Sriracha (or Asian chili garlic sauce); 1 tsp soy sauce; 1 tsp rice vinegar; 1 tsp honey; 1 tbsp lime juice (fresh); 1 tbsp water (to thin, optional); 0.25 tsp salt; 1 tbsp neutral oil (canola, vegetable, or peanut); 1 tsp butter (optional, for finishing)

Inspired by The Alchemist New York Street

Time35m

Serves4

Asian style salad with carrot, cucumber, radish, lettuce, peanuts, sesame seeds, crispy shallots, sweet chilli dressing

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Ingredients

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Salad

2 pieces boneless skinless chicken breasts

4 cups mixed salad greens (butter lettuce, romaine, or baby leaf mix)

1 cup carrot, julienned

1 cup cucumber, seeded and thinly sliced

4 pieces radishes, thinly sliced

1 cup Fresh cilantro leaves

2 pieces scallions (green onions), thinly sliced on bias

1 cup roasted peanuts, roughly chopped

2 tbsp toasted sesame seeds (white or mixed)

1 cup crispy fried shallots (store-bought or homemade)

4 pieces lime wedges, for serving

Marinade / Chicken seasoning

2 tbs Aged soy sauce

1 tsp Toasted sesame oil

1 tsp Rice vinegar

1 tsp Garlic, minced

1 tsp ground black pepper

Bang Bang (Sweet Chili) Dressing

4 tbsp sweet chili sauce (Thai sweet chili)

3 tbsp mayonnaise (preferably Japanese kewpie or regular)

1 tsp Sriracha (or Asian chili garlic sauce)

1 tsp Aged soy sauce

1 tsp Rice vinegar

1 tsp Honey

1 tbsp lime juice (fresh)

1 tbsp water (to thin, optional)

1/4 tsp Celtic sea salt

Pan-fry / Finish

1 tbsp neutral oil (canola, vegetable, or peanut)

1 tsp butter (optional, for finishing)

Method

Marinade / Chicken seasoning

Marinate chicken

Pat chicken breasts dry with paper towels. In a shallow bowl or zip-top bag combine 2 tbsp soy sauce, 1 tsp sesame oil, 1 tsp rice vinegar, 1 tsp minced garlic and 1 tsp ground black pepper. Add chicken and coat evenly. Marinate at room temperature for 15 minutes or refrigerate for up to 1 hour.

Bang Bang (Sweet Chili) Dressing

Whisk together 4 tbsp sweet chili sauce, 3 tbsp mayonnaise, 1 tsp Sriracha, 1 tsp soy sauce, 1 tsp rice vinegar, 1 tsp honey and 1 tbsp fresh lime juice in a small bowl until smooth. If the dressing is too thick, whisk in up to 1 tbsp water to reach a pourable consistency. Taste and adjust seasoning, adding up to 1/4 tsp salt if needed. Reserve about 2 tbsp of dressing for drizzling over the plated salad and keep the rest for tossing.

Pan-fry / Finish

Cook chicken

Heat a large nonstick or stainless pan over medium-high heat. Add 1 tbsp neutral oil and swirl to coat. Remove chicken from marinade, letting excess drip off. Place chicken in the hot pan and sear undisturbed 4–5 minutes until a golden crust forms. Flip and cook another 4–5 minutes until an instant-read thermometer reads 165°F (74°C) at the thickest part. If desired, add 1 tsp butter in the last minute and spoon melted butter over chicken. Transfer chicken to a cutting board and rest 5 minutes before slicing thinly against the grain.

Salad assembly

While chicken rests, assemble the salad: arrange 4 cups mixed salad greens on a large platter or divided among plates. Evenly distribute 1 cup julienned carrot, 1 cup thinly sliced cucumber, and 4 thinly sliced radishes over the greens. Scatter 1 cup roughly chopped roasted peanuts, 2 tbsp toasted sesame seeds, 1 cup crispy fried shallots, 1 cup cilantro leaves and sliced scallions over the salad.

Slice the rested chicken breasts into 1/4-inch slices and arrange on top of the salad.

Drizzle the reserved ~2 tbsp of bang bang dressing over the plated salads and toss lightly if serving family-style. Serve remaining dressing on the side for guests to add more.

Finish with lime wedges at the side for squeezing, and an extra scattering of sesame seeds, peanuts, and crispy shallots for crunch. Serve immediately.