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WOLFGANG PUCK’s FAMOUS Chinois Chicken Salad (CFC version)
This recipe inspiration comes from chef Wolfgang Puck’s restaurant in beautiful Santa Monica California. The FAMOUS almost iconic Chinois Chicken Salad recipe is brought to you with lots of my own tweaks and adaptions to make it CFC-approved.
Have you been to his restaurant in California? If so it’s very likely that someone at your table ordered this beautiful salad creation because the rumor is that it’s the most popular order on the menu. For a great reason! The flavors and textures happening in this salad are CRAVEWORTHY!
Chinois is a French word and is pronounced SHEEN-WAA. It is the French word for Chinese.
So, I’m not guaranteeing this salad will taste exactly like the famous restaurant salad (it won’t because I made lots of modifications – so be sure to go try his salad some time as well) BUT I am guaranteeing this is a super delicious FUN fresh alternative to make at home when you’re craving something a little out of the ordinary.
➡️ Rachel’s Tips:
Start with uniform chicken breasts. Trim the fat, and pound the thicker parts with a mallet to create very uniform pieces of chicken as shown. Do not over-pound the chicken, then it cooks too fast, which will dry it out.
I seasoned the breasts with garlic powder, onion powder, and sea salt then cooked them in a hot skillet, flipping once (with a touch of olive oil) until they were cooked through but still tender.
You can use ANY chicken you have on hand (an excellent way to use up left-over chicken) – but I do recommend slicing it thin for this salad.
- 3 Tbsps extra virgin olive oil
- 1 Tbsp toasted sesame oil
- ¼ cup vinegar of choice (apple cider, rice, or white wine)
- 2 Tbsps raw honey
- 2 Tbsps tahini
- 1 tsp garlic powder
- 1 tsp sea salt
- 1-1/2 lbs cooked chicken breast (pan-fried, grilled, poached, or rotisserie)
- 1 large head Napa cabbage, julienned
- 6 cups mixed greens that include radicchio
- 2 large carrots, peeled and julienned
- 1 large mango, cut into strips or julienne
- 1/2 cup raw cashews, coarsely chopped
- 1 Tbsp toasted sesame seeds
In a small jar add all of your dressing ingredients and shake vigorously to emulsify. Alternatively, whisk your dressing ingredients in a small bowl.
Taste test your dressing and adjust as you desire.
Very thinly slice your cooked chicken breast as shown.
Prepare the veggies for the salad and add them to a large salad bowl. We want everything in very thin strips and fairly uniform.
Top veggies as shown with chicken, mango, cashews, and sesame seeds.
Drizzle with your dressing and gently toss to combine.
Scoop your salad into the center of your serving plates, in order to create a tall pile of salad, because that’s how it’s famously served.