If you’re looking for a salad that breaks the boring bowl routine, look no further than the Chinois Chicken Salad. This West Coast classic, popularized by renowned chef Wolfgang Puck, blends Asian-inspired ingredients with Californian freshness to create a crunchy, tangy, and savory dish that’s hard to resist.
The magic of Chinois Chicken Salad lies in its texture and balance. Tender chicken breast meets shredded Napa cabbage, crispy wontons, toasted almonds, and a vibrant sesame-soy vinaigrette. It’s a salad that’s hearty enough to be a main course and elegant enough for entertaining.
Ingredients:
For the Salad:
- 2 cooked chicken breasts, shredded (grilled or roasted)
- 4 cups Napa cabbage, shredded
- 1 cup red cabbage, shredded
- 1 cup carrots, julienned
- ½ cup scallions, thinly sliced
- ½ cup toasted almonds
- ½ cup crispy wonton strips
- 2 tablespoons fresh cilantro, chopped (optional)
- 1 tablespoon sesame seeds, toasted (optional)
For the Dressing:
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced
- 1 teaspoon grated fresh ginger
- ¼ cup vegetable oil
- Salt and pepper, to taste
Instructions:
- Make the Dressing:
In a bowl or jar, whisk together rice vinegar, soy sauce, sesame oil, honey, mustard, garlic, and ginger. Slowly whisk in vegetable oil until emulsified. Season with salt and pepper to taste. - Toss the Salad:
In a large bowl, combine Napa cabbage, red cabbage, carrots, scallions, chicken, and almonds. Drizzle the dressing over the top and toss well to coat evenly. - Top and Serve:
Just before serving, sprinkle crispy wonton strips, sesame seeds, and fresh cilantro over the top for added crunch and flavor.
A Fresh Favorite:
Chinois Chicken Salad is more than just a salad—it’s a full sensory experience. Crisp veggies, savory chicken, and a bold, nutty dressing make this dish a guaranteed crowd-pleaser, perfect for lunch, dinner, or special occasions.