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Chinese Chicken Salad
Variations on this salad have been served in Los Angeles everywhere from the Fox Studios Commissary to Wolfgang Puck’s Chinois on Main.
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Credit: André Baranowski
1⁄2 cup canola oil
1⁄4 cup rice vinegar
3 tbsp. soy sauce
3 tbsp. smooth peanut butter
1 1⁄2 tbsp. Asian sesame oil
1 tbsp. fresh lime juice
1 tbsp. dry mustard
1⁄2 tbsp. honey
1⁄2 tbsp. toasted sesame seeds
1⁄2 tsp. minced ginger
1 clove garlic, minced
Kosher salt and freshly ground black pepper,
to taste
FOR THE SALAD:
Canola oil, for frying
5 wonton wrappers, cut into 1⁄4" strips
1⁄2 head Napa cabbage, cored and shredded
1⁄2 head romaine lettuce, shredded
1 1⁄2 lbs. bone-in skin-on chicken breasts,
roasted and shredded
1⁄2 cup loosely packed cilantro leaves
3 oz. mung bean sprouts
10 snow peas, julienned
4 scallions, thinly sliced
1 red bell pepper, cored, seeded, and julienned
1 carrot, peeled and julienned
1 cucumber, peeled, seeded, and thinly sliced
1 Thai chile, thinly sliced, for garnish
Black sesame seeds, for garnish
Roasted crushed peanuts, for garnish
1. Make the dressing: Whisk together oil, vinegar, soy sauce, peanut butter, sesame oil, lime, mustard, honey, sesame seeds, ginger, and garlic in a bowl. Season with salt and pepper; set dressing aside.
2. Make the salad: Pour enough canola oil into a 1-qt. saucepan that it reaches a depth of 2"; heat over medium-high heat until a thermometer reads 350˚. Add wontons; cook until crisp, 20–30 seconds. Using tongs, transfer strips to paper towels; set aside.
3. Combine cabbage, lettuce, chicken, and cilantro in a bowl; divide between plates. Arrange sprouts, peas, scallions, peppers, carrots, and cucumbers over each salad; drizzle with dressing. Garnish with chiles, sesame seeds, peanuts, and wonton strips. Alternatively, toss everything together in a bowl.
SERVES 4 – 6
Ratings & Reviews (5)
This will go in the recipe box. The dressing is outstanding.
Very good. It takes a bit of time to chop all of the veggies, so I make lots of extras, hold the dressing aside, then make lunch salads all week.
This salad dressing and salad was the best we've ever made or had. The won tons taste great with it. I blanched the carrots a little and also mixed up the salad so it was easier to serve to a crowd. The dressing is amazing. I added a little bit more rice wine vinegar to thin it out more. The whole group LOVED this salad.
Hands down the best soy based dressing I've ever had. Warning though - this will ruin all chinese chicken salads you order at restaurants from here on out. This has become one of my fall back recipes that I make whenever I want something easy, healthy and delicious.
Chinese Chicken Salad
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