Healthy and delicious Bon Bon Chicken Salad Recipe
As I sat down to write this recipe for bon bon chicken salad, I realized that it is one of my most favorite meals to prepare for a gathering. The fragrant aroma of the sesame seeds and ginger mixed with the tangy taste of rice vinegar and Kikkoman soy sauce make it an irresistible blend of flavors that is bound to leave your guests asking for more.
I had first discovered this recipe while flipping through a cookbook by Nicola Halloran, who had called it “bang bang chicken salad.” But over time, I have put my spin on it, finally coming up with my version, which I call “bon bon chicken salad.” Don’t let the name fool you; it has nothing to do with chocolate. The term “bon bon” loosely translates to ‘trinket’ or ‘little sweet delight.”
In this recipe article, I intend to share my version of bon bon chicken salad recipe and provide step-by-step instructions on how to make it. Not only is this recipe delicious and easy to make, but it is also versatile and can be made in advance or served right away as per your convenience.
So, whether you are planning a dinner party or looking for an exciting lunch option, dive in and perfect the art of making bon bon chicken salad recipe!
Why You’ll Love This Recipe
Are you tired of the same old chicken salad recipe? Look no further because my Bon Bon Chicken Salad Recipe will change the game. This recipe is a combination of sweet and spicy with a touch of nuttiness that will transport your taste buds to new levels.
One reason why you’ll love this recipe is because it’s easy to make. You don’t need any fancy equipment or techniques. All you need are boneless, skinless chicken breasts that are boiled, shredded, and mixed with chopped green onions and cucumbers. The dressing is a blend of soy sauce, rice vinegar, chili sauce, tahini, ginger, garlic, sugar, and chicken broth. It’s as simple as that!
Another reason why this recipe is so great is its versatility. You can serve it as an appetizer, a side dish or a main course salad – perfect for every occasion! Serve chilled on a hot summer day or as comfort food in the winter when we all need something warm and cozy.
It’s worth noting that the sesame seeds add a nice crunch to the salad while the sour cream adds creaminess that balances out all flavors – this salad consists of toasted sesame paste, peanut oil, and sour cream. Indeed there is ‘bon bon’ in every bite!
If you’re worried about leftovers – don’t be! This recipe makes enough to feed a crowd and keeps well in the fridge for up to three days.
Overall, my Bon Bon Chicken Salad Recipe is both delicious and easy to make. Don’t believe me? Try it out yourselves! Your taste buds will thank you!
Ingredient List
Here is what you need to get started on making Bon Bon Chicken Salad:
Main Ingredients
- 2 boneless, skinless chicken breasts (1-1.2 lbs)
- 1/2 cup shredded cucumber
- 1/2 cup diced green onion
- 4 oz. sour cream
Dressing Ingredients
- 6 tbsp. peanut oil
- 1/4 cup tahini (sesame paste)
- 1/4 cup rice vinegar
- 3/4 cup Kikkoman soy sauce
- 3/4 cup chicken broth
- 3 tbsp. chili sauce or sambal oelek
- 2 tbsp. sugar
- ginger and garlic to taste
Note that when searching for ingredients, be sure to check the many names already mentioned above for Bon Bon Chicken Salad as they are more commonly known even in alternative cultures like Bang Bang or Chinese shredded chicken.
The Recipe How-To
Let’s dive right into how to make this Bon Bon Chicken Salad.
Step 1: Boiling the chicken
In a pot, add chicken broth and bring it to a boil. Add chicken breasts and cook for about 10-12 minutes until fully cooked. Once done, remove the chicken from the pot and let it rest until it is cool enough to handle.
Step 2: Shredding the chicken
While the chicken is cooling down, let’s prepare the dressing. In a mixing bowl, whisk together tahini, ginger, garlic, chicken broth, sugar, rice vinegar, Kikkoman soy sauce, and chili sauce. Mix well until everything is combined thoroughly.
Step 3: Preparing vegetable mix
To assemble the salad, we need fresh vegetables. Thinly slice two medium-sized cucumbers into half-moons and thinly slice four green onions on a diagonal.
Step 4: Making Bang Bang Sauce
In another mixing bowl, combine six tablespoons of sesame paste with one-fourth cup of soy sauce, one-fourth cup of rice vinegar and one tablespoon of sugar.
Step 5: Mixing It All Together
Once the chicken has cooled down, shred it into small pieces with your hands or using your fork. In a separate mixing bowl, combine shredded chicken with the vegetables and pour in our dressing mixture over them. Toss well so that everything is coated in the dressing.
Step 6: Garnishing and Serving
Add sesame seeds on top of the salad along with some shredded carrots if desired to give an additional crunch factor. This is best served chilled.
Enjoy your delicious Bon Bon chicken salad!
Substitutions and Variations
For those who love to experiment with new ingredients and flavors, this recipe offers several substitutions and variations that you can incorporate to add a personal touch to your Bon Bon Chicken Salad.
First off, if you’re not a fan of chicken, you can substitute it with other proteins such as shrimp or tofu. For the dressing, you can swap tahini for almond or cashew butter for a nutty flavor. You can also add some honey or brown sugar to sweeten the dressing.
If you prefer a spicier salad, you can increase the amount of chili sauce or use Sriracha instead. Alternatively, if you don’t like spice at all, simply omit the chili sauce altogether.
For those who want to make the dish healthier or low-carb, you can replace the rice vinegar and sugar with apple cider vinegar and stevia or monk fruit sweetener. You could also try using lettuce leaves instead of tortillas for a low-carb wrap.
If you’re looking to add some crunch to your salad, try adding some sliced almonds or chopped peanuts in place of sesame seeds. Additionally, diced bell peppers or julienned carrots can be great add-ins that will give your salad an extra pop of color.
Finally, if you’re short on time and looking for a shortcut – why not use shredded rotisserie chicken instead? This hack will save you time without compromising taste.
There are so many ways to tweak this classic recipe to create your own delicious version. With these substitution ideas in mind, let your creativity flow freely and get ready to wow your party guests!
Serving and Pairing
When it comes to the Bon Bon Chicken Salad Recipe, there are many tasty options for serving and pairing. This dish is versatile enough to enjoy as a light lunch or as a main course for dinner.
I suggest serving the salad on top of a bed of greens or on its own. I find that a bed of fresh spring mix, arugula or spinach pairs well with the flavorful chicken salad. You can also add in some extra toppings like sliced cucumbers, cherry tomatoes, crispy wontons or sesame seeds to elevate the dish.
As for dressing, I recommend using a simple vinaigrette with rice vinegar, Kikkoman soy sauce and a bit of sugar. This will complement the flavors of the dressing and not overpower them.
If you want to turn up the heat a little, you can add some bang bang sauce by mixing chili sauce with tahini, ginger and garlic. It’s sure to give your dish a bold and fiery punch!
For those who would like more substance, You can pair this zesty chicken salad with some noodles or rice. Plain white rice or even sesame ginger brown rice works great alongside it.
And don’t forget about leftovers! The Bon Bon Chicken Salad Recipe tastes just as good the next day, whether cold or slightly heated. Enjoy it as a sandwich on toasted bread or wrap it up for an on-the-go lunch.
This dish is perfect for entertaining guests at your next party or bringing to potlucks. It’s quick and easy to make, yet always impressive in taste and presentation. Everyone will surely love it!
Make-Ahead, Storing and Reheating
Imagine having the possibility of enjoying a delicious bon bon chicken salad anytime you want without slaving away in your kitchen every time. Well, it is possible! You can make this salad ahead of time and store it properly to have it ready to serve whenever you want.
If you’re planning on making this salad in advance, it’s best to keep the dressing, chicken and vegetables separately. In this way, the vegetables won’t release water and ruin the consistency of the dressing. Likewise, the chicken will maintain its flavor and texture.
To store the components separately, place the dressing into a container with an airtight lid and store it in your refrigerator for up to three days before using. The chicken can be safely stored in the refrigerator for up to four days in a separate container with an airtight lid. However, keep in mind that once you dress it with the sauce, it should be eaten on the same day.
When reheating cooked chicken breast, avoid using high heat as it tends to overcook and dry them out. Instead, heat your chicken gradually over low or medium heat on your stove or oven until they’ve heated through.
Also, refrain from reheating any portion of your salad if more than half has been consumed with only one day left on its shelf life. Just like pizza slices left out overnight spark a certain temptation to eat it despite its staleness; but unfortunately, salads aren’t as forgiving as pizza boxes.
With these simple steps, you can still enjoy your favorite bon bon chicken salad without much hassle even when you’re busy or whenever cravings kick in.
Tips for Perfect Results
Preparing Bon Bon Chicken Salad might not be rocket science, but you still want to make sure you’re serving a delicious dish that leaves your guests ‘finger licking good.’ Here are some tips that might help make your dish the star of the party:
Firstly, don’t shy away from using boneless, skinless chicken breasts in this recipe. Although there’s no problem with any other part of chicken, breasts have a neutral flavor profile and perfect balance of lean protein and fats for salads like this one, where you have many bold flavors from sesame seeds, green onion, cucumbers, sugar, Kikkoman soy sauce, chili sauce, tahini, ginger, and garlic.
Secondly, cook the chicken correctly. There are two options for cooking: poaching or baking. If you choose to bake the chicken in the oven make sure to preheat it at least 10 minutes before cooking. For poaching the chicken breasts bring chicken broth or water to a simmer over medium heat and place your chicken breasts in a single layer in the pan. Simmer gently for about 12 minutes until cooked through to an internal temperature of 165°F/75°C.
Thirdly, shredding the cooked chicken breast is essential for achieving the perfect texture; either shred using your hands or use a fork or tongs like I do. Oh! Always allow shredded chicken to cool down before adding it to salad; you don’t want wilted greens!
Fourthly, dress up your salad lightly to avoid making it dry but still be enough to get full flavor from the ingredients. Generally speaking add dressing mixture (bon bon) few spoons at a time while mixing gently until desired coating.
Lastly, before topping with chopped cilantro or toasted sesame seeds, taste-test your salad for seasoning and ensure it’s well mixed so your family/guests get all those tasty bites!
FAQ
As with any recipe, there may be questions that come up as you are making this Bon Bon Chicken Salad Recipe. To help you out, I have put together a list of frequently asked questions and answers to ensure you get perfect results every time. So, let’s dive into some of the most common questions about this delicious chicken salad!
How does Ina Garten make chicken salad?
Let’s whip up the dressing by combining mayonnaise, sour cream, 2 teaspoons of salt, and 1/2 teaspoon of pepper. Sprinkle in half of the finely chopped tarragon leaves and give it a good mix. Next up, grab a bowl and toss in the diced pieces of flavorful chicken, along with some crunchy pecans, walnuts and juicy grapes. Pour the dressing over the mixture and toss it evenly.
Why is my chicken salad dry?
Chicken salad can be delicious and satisfying, as long as the texture is right. However, sometimes, the chicken can come out of the oven or pan dry, leading to a lacklustre salad. If this is the case, simply piling on more mayonnaise will not solve the problem. Instead, adding a bit of lemon juice can work wonders fairly easily. Not only will it increase the flavour profile of the dish, it will also instantly enhance the texture of the chicken.
What is buffalo chicken salad made of?
For this recipe, we’ll need three boneless, skinless chicken breasts, half a cup of diced celery, half a cup of diced green onions, four ounces of diced Monterrey Jack cheese, six tablespoons of buffalo sauce, two to three tablespoons of sriracha sauce, half a cup of sour cream, and a pinch of salt.
How good is chicken salad for?
To ensure the safety of your chicken salad, it is important to store it properly in the refrigerator. You can safely consume chicken salad for up to 3-4 days when stored in a refrigerator with a temperature of 40˚F or lower, according to the FDA guidelines.
Bottom Line
In conclusion, this recipe for Bon Bon Chicken Salad is a must-try for anyone who loves a good crunch and spice in their meal. With its unique combination of ingredients and bold flavors, you’ll soon find yourself practicing this recipe at every chance you get. This salad can be served as a main dish, side dish, or even used as a sandwich filling. With the tips, substitutions and variations provided, there are numerous ways to personalize your Bon Bon Chicken Salad so it suits your specific taste buds. I highly recommend you give this recipe a try whether you’re an experienced home chef or just starting to experiment in the kitchen. So gather all the ingredients and get ready to indulge in a dish that will satisfy your taste buds and impress everyone around you!
Bon Bon Chicken Salad Recipe
Ingredients
- 4 chicken breasts
- 6 quarts chicken broth
- 3 tablespoons oil
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 3/4 cup tahini
- 1/2 cup kikkoman thai style chili sauce
- 1/3 cup Kikkoman soy sauce
- 1/3 cup rice vinegar
- 3 tablespoons sugar
- 3/4 cup reserved chicken broth
- 1 lb rice sticks (noodles)
- 2 tablespoons sesame oil
- 2 cups cucumbers, peeled, seeded and cut into 1/4 inch slices
- 1 cup green onion, cut diagonally into thin slices
- 1/8 cup sesame seeds, toasted
Instructions
- In large pot; add broth to cover. Over high heat, bring to a boil; reduce heat and simmer, covered, about 20 minutes or until chicken is cooked through.
- Cool chicken in broth. Remove chicken from broth; strain and reserve broth. Remove and discard skin and shred chicken into bite-size pieces.
- In saucepan over medium heat, heat oil with garlic and ginger just until it sizzles.
- Remove from heat; whisk in tahini, chili sauce, soy sauce, vinegar and sugar. Slowly whisk in broth until sauce has a thin, creamy consistency.
- Soak noodles in hot water about 5 minutes or until soft; drain. Cook noodles in boiling water about 3 minutes or until transparent; drain and cool in cold water. Drain well; toss with oil.
- Place 3/4 cup noodles in center of bowl or plate. Toss 1/2 cup chicken with 2 tablespoons sauce; mound on top of noodles. Arrange 1/4 cup cucumbers on one side of noodles and 1/4 cup green onions on opposite side. Sprinkle plate with 1 teaspoon sesame seed.
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Anna is a culinary expert who specializes in grilling delicious BBQ dishes. She also enjoys sharing her recipes and experiences with her foodie community on her blog. She’s the total package for any backyard barbecue!