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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://spatulaqueen.com/chinois-salad-wolfgang-puck-recipe/