Go Back
–+ servings
Servings: 6

[VIDEO] WOLFGANG PUCK's FAMOUS Chinois Chicken Salad (CFC version)

Pin Print
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

Ingredients 

  • 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

Salad:

  • 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

Instructions 

  • 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.
  • Enjoy!
Like this? Leave a comment below!