Introduction

Chinois Salad by Wolfgang Puck is a vibrant and flavorful dish that combines crisp vegetables, tender chicken, and a tangy, slightly spicy dressing. This salad is perfect for a light lunch or an impressive starter, offering a perfect balance of textures and tastes.

Chinois Salad (Wolfgang Puck) Recipe - Recipe Image

Ingredients

1/2 cup rice wine vinegar
1/4 cup Dijon mustard
1/3 cup low sodium soy sauce
1 egg yolk
2 tablespoons honey
2 tablespoons chopped pickled ginger
1 tablespoon chili oil
1 tablespoon sesame paste (or tahini)
Salt and pepper to taste
3/4 cup roasted peanut oil
2 pounds chicken breasts, cooked and sliced thin
5 cups Napa cabbage, julienned
4 cups mixed greens
1 head radicchio, julienned
2 carrots, julienned
1 mango, julienned
2 cups wonton strips
1/3 cup toasted cashews, chopped
2 tablespoons toasted sesame seeds

Instructions

Step 1: Prepare the dressing by combining rice wine vinegar, Dijon mustard, soy sauce, egg yolk, honey, chopped pickled ginger, chili oil, sesame paste, salt, and pepper in a blender. Blend until smooth.
Step 2: With the blender running, slowly drizzle in the roasted peanut oil until the dressing emulsifies. Taste and adjust seasoning as needed.
Step 3: In a large bowl, combine sliced chicken, Napa cabbage, mixed greens, radicchio, carrots, mango, wonton strips, toasted cashews, and toasted sesame seeds.
Step 4: Add half of the dressing to the salad and toss gently to coat all ingredients evenly. Taste and add more dressing if desired, a little at a time.
Step 5: To serve, mound the salad into a dome or cone shape on each plate to create an elegant presentation.

Tips & Variations

For a vegetarian version, replace chicken with tofu or add extra nuts and seeds for protein.
Use homemade wonton strips by frying store-bought wonton wrappers for extra freshness.
Adjust chili oil amount to control the heat level in the dressing.
Substitute sesame paste with tahini if unavailable; it offers a similar nutty flavor.

Storage

Store leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Toss the salad with dressing just before serving to maintain crispness. Reheat is not recommended as the salad is best served fresh and cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the dressing in advance?

Yes, the dressing can be made up to 2 days ahead and refrigerated in a sealed container. Be sure to whisk or blend it again before using, as ingredients may settle or separate.

What can I substitute for roasted peanut oil?

If you don’t have roasted peanut oil, you can use another neutral oil like grapeseed or sunflower oil, though the subtle flavor of peanut oil enhances this dressing best.

Chinois Salad (Wolfgang Puck) Recipe

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4.5 from 55 reviews

Chinois Salad by Wolfgang Puck is a vibrant and flavorful dish that combines a tangy, slightly spicy dressing with a crisp mix of fresh vegetables, tender chicken breast, and crunchy toppings. The Asian-inspired dressing made from rice wine vinegar, soy sauce, sesame paste, and chili oil complements the julienned Napa cabbage, mixed greens, radicchio, carrots, and mango perfectly. Tossed together with wonton strips, toasted cashews, and sesame seeds, this salad offers a balanced combination of textures and tastes, making it an impressive yet easy-to-make dish for lunch or dinner.

Author: Isabella
Prep Time: 20 minutes
Cook Time: 15 minutes (for chicken breasts)
Total Time: 35 minutes
Yield: 6 servings 1x
Category: Salad
Method: No-Cook
Cuisine: Asian Fusion
Diet: Low Salt

Ingredients

Scale

Dressing

1/2 cup rice wine vinegar
1/4 cup Dijon mustard
1/3 cup low sodium soy sauce
1 egg yolk
2 tablespoons honey
2 tablespoons chopped pickled ginger
1 tablespoon chili oil
1 tablespoon sesame paste (or tahini)
Salt and pepper to taste
3/4 cup roasted peanut oil

Salad

2 pounds chicken breasts, cooked and sliced thin
5 cups Napa cabbage, julienned
4 cups mixed greens
1 head radicchio, julienned
2 carrots, julienned
1 mango, julienned
2 cups wonton strips
1/3 cup toasted cashews, chopped
2 tablespoons toasted sesame seeds

Instructions

Prepare the Dressing: In a blender, combine the rice wine vinegar, Dijon mustard, low sodium soy sauce, egg yolk, honey, chopped pickled ginger, chili oil, sesame paste, salt, and pepper. Blend until smooth.
Incorporate Peanut Oil: With the blender running, slowly drizzle in the roasted peanut oil to emulsify the dressing, creating a creamy and balanced consistency. Taste and adjust seasoning as desired.
Combine Salad Ingredients: In a large bowl, place the cooked thinly sliced chicken breasts, julienned Napa cabbage, mixed greens, radicchio, carrots, and mango. Add the wonton strips, toasted cashews, and toasted sesame seeds.
Toss the Salad: Pour half of the prepared dressing over the salad ingredients. Toss gently but thoroughly to evenly coat everything. Taste and add more dressing incrementally if preferred.
Plate the Salad: When serving, shape the salad into a dome or cone-shaped mound on each plate for an elegant presentation. Enjoy immediately for best texture and freshness.

Notes

The egg yolk helps emulsify the dressing; ensure you use fresh eggs or substitute with mayonnaise for safety concerns.
Thinly slicing and julienning the vegetables ensures a good balance of textures in each bite.
Adjust the chili oil amount based on your preferred level of spiciness.
Wonton strips add desirable crunch, but can be omitted or substituted with crispy fried noodles if preferred.
For a vegetarian version, omit chicken and add extra mixed greens or tofu for protein.

Keywords: Chinois Salad, Wolfgang Puck, Asian Salad, Chicken Salad, Napa Cabbage Salad, Summer Salad, Healthy Salad, Crunchy Salad