Recipe: Bang, Bang Chicken Salad

If you feel like it’s getting difficult to make a nutritious meal on a budget, you’re not alone. Prices on grocery staples such as milk, eggs and other necessities continue to climb, making healthy meal planning difficult. John Theurer Cancer Center dietitian Vanessa Reszko has some tips for making healthy meals on a budget. 

“There are some key ways to reduce your grocery bill. Use digital coupons, stick to a pre-made shopping list to avoid impulse buys and compare unit prices. You can also look for multiple recipes that use ingredients you are already purchasing, like a rotisserie chicken,” she says. 

If you are looking for a healthy and delicious way to use some leftover rotisserie chicken, check out Vanessa’s recipe for Bang, Bang Chicken Salad. 

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)

Chopped vegetables and crackers, for serving (optional)

Preparation:

1. Whisk yogurt, mayonnaise, sweet chili sauce, sriracha, lime juice, ginger, onion powder and red pepper in a medium bowl. 
2. Add four cups of shredded chicken, carrots, red bell pepper, the sliced scallions and cilantro. Stir until evenly coated. 
3. Sprinkle with additional cilantro, scallions and/or sesame seeds.
4. Serve with chopped vegetables and crackers.