Chinese Chicken Salad

Chinese Chicken Salad

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.André Baranowski

Variations on this salad have been served in Los Angeles everywhere from the Fox Studios Commissary to Wolfgang Puck's Chinois on Main.

Chinese Chicken Salad
Variations on this salad have been served everywhere in Los Angeles, from the Fox Studios Commissary to Wolfgang Puck's Chinois on Main.
Yield: serves 4-6

For the Dressing

  • 12 cup canola oil
  • 14 cup rice vinegar
  • 3 tbsp. soy sauce
  • 3 tbsp. smooth peanut butter
  • 1 12 tbsp. Asian sesame oil
  • 1 tbsp. fresh lime juice
  • 1 tbsp. dry mustard
  • 12 tbsp. honey
  • 12 tbsp. toasted sesame seeds
  • 12 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
  • 12 head Napa cabbage, cored and shredded
  • 12 head romaine lettuce, shredded
  • 1 12 lb. bone-in skin-on chicken breasts, roasted and shredded
  • 12 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

Instructions

  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.