Bang Bang Chicken Salad

This bang bang chicken salad is a delicious dish that combines tender chicken with crisp chopped bell pepper, carrots and scallions. The star of the salad is the creamy, sweet-and-spicy bang bang sauce, made with mayonnaise, sweet chili sauce and a hint of Sriracha for heat. It’s easy to prepare and makes a satisfying lunch, light dinner or appetizer served with crudités and crackers.

Ingredients

• ⅓ cup whole-milk plain strained (Greek-style) yogurt

¼ cup mayonnaise

• 2 tablespoons sweet chili sauce
• 2 tablespoons Sriracha
• 1 tablespoon lime juice
• ½ teaspoon grated fresh ginger
• ½ teaspoon onion powder

¼ teaspoon crushed red pepper (optional)

• 4 cups shredded cooked chicken breast
• ½ cup matchstick carrots

½ cup finely chopped red bell pepper

• 2 medium scallions, thinly sliced (about ¼ cup), plus more for garnish
• 2 tablespoons chopped fresh cilantro, plus more for garnish
• Toasted white and black sesame seeds, for garnish (optional)
• Crudités and crackers, for serving (optional)

Directions

1. Whisk ⅓ cup yogurt, ¼ cup mayonnaise, 2 tablespoons sweet chili sauce, 2 tablespoons Sriracha, 1 tablespoon lime juice, ½ teaspoon ginger, ½ teaspoon onion powder and ¼ teaspoon crushed red pepper, if using, together in a medium bowl. Add 4 cups chicken, ½ cup carrots, ½ cup red bell pepper, the sliced scallions and 2 tablespoons cilantro; stir until evenly coated. Sprinkle with additional cilantro and scallions and/or sesame seeds, if desired. Serve with crudités and crackers, if desired.
2. Refrigerate in an airtight container for up to 5 days.