Chinese Chicken Salad

You would think with a name like “Chinese Chicken Salad” that this delicious salad was a Chinese recipe from China. But no. Instead, it was created by famous Chef, Wolfgang Puck, in the 1980’s. It was one of his many creations featured at his restaurant, Chinois. Since then, it’s popularity has grown and spread and you can find a version of a “Chinese Chicken Salad” just about anywhere.

My version is closely related to Chef Wolfgang’s, but as usual, I have added my own personality to it. I loaded it up with all kinds of Asian vegetables, oranges, and fried wonton strips. I like a lot of different flavors, colors and textures in my foods, especially in my salads. Just like with anything, there are always many different versions. When it comes to cooking, there is NEVER just one way to make something, so make it how you like it.

Chinese Chicken Salad

My dressing was also my marinade for my chicken. I marinated the chicken for about 4 hours before grilling it. It came out so tender and juicy and just full of flavor too.

The Dressing/Marinade

1/2 cup rice vinegar

1/4 cup soy sauce

3 TBSP ginger

3 TBSP sugar

1 TBSP chili garlic sauce

1 tsp red pepper flakes, or to taste

1/2 cup olive oil

2-3 TBSP orange balsamic vinegar

2-3 TBSP juice from canned Mandarin oranges

Whisk everything together and set aside. I also marinated my chicken in the same dressing too.

The Salad

1/2 cup canned Mandarin orange segments

2 lbs chicken breast

1/4 head Napa cabbage, shredded

2 heads Romaine lettuce, or mixed baby greens

1 red bell pepper cut into thin matchsticks

1/4 red onion, sliced very thin

6 green onions, sliced thin

1/3 cup sliced water chestnuts, drained

1/3 cup baby corn, cut into pieces

1 carrot, sliced very thin or shredded

1/4 cup peanuts, chopped fine

2-4 wonton wrappers sliced into strips

oil for frying the wonton strips

1/3 cup fresh cilantro, chopped fine

Layer your salad adding all of these delicious ingredients. You can make this ahead of time and keep it in the refrigerator until ready to eat.

Cook or grill the chicken until done, then slice into thin strips and add to your salad.

Get a skillet very hot with about 3-4 TBSP of oil. Then add the wonton strips and fry. These will only take a couple of minutes to brown up. Once browned, remove them from the oil and drain on a paper towel until ready to use.

Add the cooked and sliced chicken to the top of the salad. Add your dressing, then top with the cilantro, green onions, chopped peanuts and fried wonton strips.

DELICIOUS!!! You’ve got all kinds of vegetables and a hint of sweetness from both the oranges and the dressing. You’ve got salt from the soy sauce. And you’ve got some crunch from both the peanuts and the wonton strips. This salad has it all. It definitely has a little something for everyone. You could substitute salmon or shrimp too if you want to make this salad a seafood salad. As I always say, play with your food. Be creative. And as Wolfgang Puck would say, “Live, Love, Eat”.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.