Wolfgang Puck Chinese Chicken Salad

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Chinese Chicken Salad Recipe

If you’re here for Chinese Chicken Salad, hit that “jump” button. Otherwise, I have a story, ok?

My family is not Chinese.

However, you might never guess that based on the fiercely possessive national pride my Dad has for China. If you ask my Dad where something comes from, where it originates, the history of anything, I am willing to bet my kingdom’s inheritance that he will say China. Test him with something. He will find a way to trace its roots back to China. Just like kimono.

Firecrackers? China

Ice cream? China.

Spaghetti? My Dad LOVES this one.

It is a common misconception that spaghetti comes from Italy, when in fact, it was Marco Polo’s travels through China Dad will be smiling, as he gets to prove himself, yet again, the Great Enlightener.

With the exception of potatoes, which my Dad has conceded to origins in the mountains of Peru, everything comes from China.

Try Wolfgang Pucks Famous Chinois Salad

Wolfgang Puck is one of three well-known chefs starring in the new reality television show “Celebrity Cooking Showdown.” In each show, celebrities with limited cooking experience compete against each other to prepare the best three-course dinner. To get them ready for the showdown, the stars go through culinary boot camp with a famous chef. Puck, invited to appear on Today, gives hosts Matt Lauer and Katie Couric a taste of how the contest will work by showing them how to make his signature Chinois Chicken Salad and then judging their dishes. Try this recipe at home:

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Cristina Cooks Wolfgang Puck’s Chinois Chicken Salad

  • 2 teaspoons dry Chinese or English mustard
  • ¼ cup rice wine vinegar
  • 1 teaspoon soy sauce
  • 2 tablespoons light sesame oil
  • 2 tablespoons peanut oil
  • Salt
  • Freshly ground black pepper

Chicken Salad:

  • One 3 pound chicken, cavity filled with finely diced celery, carrot, onion, garlic, bay leaf, thyme, salt, and pepper
  • 2 ounces unsalted butter, melted
  • 2 small heads or 1 medium head Napa cabbage
  • 1 cup romaine lettuce, cut into ¼ inch julienne strips
  • 1 radicchio, cut into ¼ inch julienne strips
  • 10 snow peas, cut into ¼ inch julienne strips
  • 1 tablespoon sesame seeds, toasted
  • 2 tablespoonS peanuts, toasted

INSTRUCTIONS:

  • Prepare the vinaigrette. Place all the vinaigrette ingredients, except peanut oil, in a blender and blend until smooth. Add peanut oil slowly and correct the seasonings.
  • Preheat the oven to 425° F.
  • Place the chicken on a rack in a roasting pan and baste it with some of the butter. Roast for about 1½ hours, or until just done. Baste every 15 or 20 minutes with the butter and the drippings.
  • Select 4 to 8 nice looking leaves from the Napa cabbage and reserve them. Slice the remaining cabbage and radicchio into ¼ inch julienne strips.
  • Shred the meat from the breasts and thighs of the chicken.
  • Combine the chicken, cabbage, romaine, radicchio, and snow peas in a bowl and toss with enough vinaigrette to coat the salad nicely.
  • Note: Serves 4 appetizer or 2 entrée salads

    Make a reservation at Wolfgang Puck’s Chinois Santa Monica.

    Others Will See How You Vote

    Sooo...Where Did the Chinese Chicken Salad Come From ...

      Fantastic food and great service every time. So far we’ve been twice. DH loves the Chinesechickensalad. It’s light, super fresh produce and refreshing. GET THE PASTA. Seriously, do it now. The spaghettini and rigatoni were simply perfection. From a girl who knows her carbs and loves fresh noodles of any kind, their pasta does not disappoint. What’s even better is that it’s not overtly heavy as one would expect. Stopped here on a whim our first time but now it’s in our regular rotation.

      Was this review ?

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        Chinese Chicken Salad Ingredients Notes And Resources

        • Napa cabbage is the oblong-shaped cabbage that is used often in Asian cultures, e.g. in kimchi. If you can’t find napa cabbage, use any green cabbage. To be honest, you can use romaine lettuce as the base, too. You just want 6 cups of shredded, green and crunchy-crisp.
        • Purple cabbage adds color, which is a visual aesthetic thing, but also an indicator of nutrient density. Purple cabbage is available in every grocery store.
        • Carrots. I used red carrots for nothing else than their color.
        • Tangerines. Fresh citrus is generally in season in winter, but the small tangerines and mandarin oranges are almost always available year-round in grocery stores. Use any small tangerine or mandarin orange for this. Don’t use the canned mandarin oranges. Not only are the canned oranges usually soaked in sugar syrup, but why? Why wouldn’t you use fresh mandarins that still retain all their nutrients?
        • Snap Peas are the sweet, “puffy” peas in their pods. You can also use their flat cousins, snow peas, or even shelled edamame.
        • Almonds. Sliced almonds are easier to eat with a fork or spoon in a salad. However, if you have whole roasted almonds, just chop them and use those.
        • Chicken. I have never actually cooked chicken with the express intent of making this salad. I have always only ever used leftover roast chicken or a store-bought rotisserie chicken.

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        Fried Springroll Baskets And Strips:

      • Heat a deep fryer to 375 degrees F. Or fill a deep pot halfway full with oil and heat to 375 degrees F.
      • Roll up 2 of the egg roll wrappers and julienne. Set aside. Place 1 of the remaining wrappers in the hot oil for 5 seconds to soften. Then, carefully push the center of the wrapper down with a ladle. Fry just until the oil stops sizzling, about 15 to 30 seconds. The basket should be golden brown. Remove with tongs to a paper towel lined plate to drain. Repeat with the remaining 3 wrappers. Once all of the baskets are made, add the julienne strips and fry just until the oil stops sizzling and the strips are golden brown, about 30 seconds. Remove with a slotted spoon and drain on paper towels.
      • Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

        How To Make Chinese Chicken Salad Style Dressing:

        There are lots of versions of this dressing but I prefer mine with peanut butter. Peanut butter adds lots of flavor and reminds me of the smashed cucumber salad that we ate a lot of in China.

        Begin with some minced garlic cloves and ginger. If you dont have fresh ginger on hand try those that come in the tubes in the produce section. I use them all the time.

        Add in some honey, peanut butter-I prefer chunky and then mix in some Chinkiang vinegar which has a good, but distinct taste. Dont have it? Use rice wine vinegar instead.

        Little bit of soy and sesame oil and bada bing-bada boom you have lunch or dinner. Or perhaps a way to get everyone to show up at your next meeting!

        • Yield:4 – 8 Servings 1x
        • Category:Salad

        1/2 c water

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        Did You Make This Recipe

        Tag on Instagram and hashtag it #thisishowicook

        Monday 2nd of August 2021

        crumbled rice cakes – now that’s a great idea! Love the sound of this dish Abbe.

        Susan

        Friday 16th of July 2021

        This sounds wonderful! Next time we get a rotisserie chicken I’m going to try it with the leftover chicken. Great flavors!

        Healthy World Cuisine

        Friday 16th of July 2021

        There is something so satisfying about a good Chinese salad. All those delicious chopped veggies but the dressing is what makes this recipe extra fabulous.

        sherry

        Thursday 15th of July 2021

        this sounds very tasty Abbe. I do love a salad like this. and the dressing sounds fabulous.

        Chef Mimi

        Thursday 15th of July 2021

        This is fabulous. My girlfriend who stays with me often will love this. A perfect meal with some pinot Grigio!

        Classic Chicken Pot Pie

        Wolfgang Puck
      • Prepare the pastry: Place the flour and chives in a bowl. Using a pastry blender or your fingertips, work in the butter until mixture resembles coarse crumbs. Add the cheese and work in until just blend. In a small bowl, whisk together the yolks and 5 tablespoons of the cream. Sprinkle the yolk mixture over the pastry dough, a little at a time, stirring with a fork until pastry comes together. Add remaining cream if necessary. Knead lightly until just combined. Press pastry into a circle. Wrap in plastic wrap and refrigerate until needed.
      • Heat a large skillet over medium high heat and add the butter and vegetable oil. Sauté the chicken for 2-3 minutes, until lightly browned but not cooked through. With slotted spoon, remove chicken to bowl.
      • In the same pan over medium-high heat sauté the carrots, celery and mushrooms 5 minutes. With slotted spoon, remove vegetables to another bowl. Stir thawed pearl onions and peas into vegetables.
      • Prepare the sauce: In the same pan, melt the butter over medium heat. Add the flour and whisk until the mixture is bubbling and smooth, about 2 minutes. Remove from heat and gradually whisk in stock, cream, and thyme. Return skillet to heat, bring to a simmer, stirring constantly. Cook for 2 minutes until sauce has thickened and is smooth.
      • Season with salt and pepper. Stir in reserved chicken and vegetables. Set aside to cool for about 20 minutes.
        • 1 teaspoon salt

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        Thai Marinated Grilled Chicken Salad With Coconut

        Serves 4

        • 4 boneless skinless organic chicken breast halves
        • 1 can coconut milk
        • 3/4 cup soy sauce
        • 1/2 cup loosely packed fresh cilantro leaves
        • 1 organic lime, cut into 8 wedges

        Recipe Directions

        Start marinating the chicken 8 to 24 hours ahead. In a shallow, nonreactive dish, stir together the coconut milk, soy sauce, garlic, scallion, ginger, and sliced lime. Add the chicken breasts and turn in the marinade to coat evenly. Cover with plastic wrap and refrigerate, turning the chicken occasionally.

        Before preparing the salads, make the vinaigrette. In a medium-sized saucepan, heat 1 tablespoon of the oil over medium-high heat. Add the garlic, ginger, and lemongrass and saute, stirring continuously, until fragrant, about 2 minutes. Reduce the heat to medium, add the curry paste, and saute until fragrant and slightly darkened in color, about 1 minute, taking care not to let it burn.

        Add the plum wine and sake and stir and scrape with a wooden spoon to deglaze the pan. Raise the heat and boil, stirring occasionally, until the liquid has reduced to a glaze, 7 to 10 minutes. Stir in the coconut milk and continue boiling until the liquid has reduced by half, about 10 minutes more.

        Preheat an outdoor grill, an indoor grill, or the broiler. Remove the chicken breasts from the marinade and grill or broil them until cooked through, 4 to 5 minutes per side.

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        What You Need For Chinese Chicken Salad

        Most Chinese Chicken Salads have some combination of lettuce, nappa cabbage and/or other greens that might suggest “Asian,” mandarin oranges, nuts, some form of pasta like fried wonton strips, “chow mein” noodles, or rice vermicelli, nuts, scallions, and a dressing that involves soy sauce, sesame oil, and ginger.

        The following ingredients are specifically what you need for THIS Chinese Chicken Salad, though the recipe is endlessly flexible and the ingredients can be substituted to suit your preferences and what’s locally and seasonally available to you:

        • nappa cabbage
        • Ginger Miso Dressing or sesame soy vinaigrette

        Chinese Chicken Salad Recipe Wolfgang Puck

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        Chinese Chicken Salad Recipe Wolfgang Puck We may earn a commission through links on our site. Blue cheese is this salad’s secret ingredient. Grilling meat reduces the fat because it drips out while you cook. Sections show more follow today chef ryan scott is in the today kitchen remaking a few of his favorite restaurant recip. A summertime favorite, creamy chicken salad is very easy to make.

        Wolfgang Puck Caesar Salad Dressing Recipe from www.themouseforless.com

        Whisk together rice wine vinegar, olive oil, sesame oil, and peanut sauce in a medium bowl The spruce chicken salad is a quick and nutritious meal. There’s something to please every palate! Grilling meat reduces the fat because it drips out while you cook. Blue cheese is this salad’s secret ingredient. The mouthwatering dish is easy to prepare and features some of our favorite comfort foods: Please understand that our phone lines must be clear for urgent medical care needs. Sections show more follow today chef ryan scott is in the today kitchen remaking a few of his favorite restaurant recip.

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        We May Earn A Commission Through Links On Our Site

        A summertime favorite, creamy chicken salad is very easy to make. Whisk together rice wine vinegar, olive oil, sesame oil, and peanut sauce in a medium bowl Explore recipes that show off all the possibilities of this popular sandwich filling. Sections show more follow today chef ryan scott is in the today kitchen remaking a few of his favorite restaurant recip. Please understand that our phone lines must be clear for urgent medical care needs. Grilling meat reduces the fat because it drips out while you cook. Chicken salads are a summer staple.

        Please understand that our phone lines must be clear for urgent medical care needs. Grilled chicken is easy, quick and healthy food. Whisk together rice wine vinegar, olive oil, sesame oil, and peanut sauce in a medium bowl Blue cheese is this salad’s secret ingredient. Sections show more follow today chef ryan scott is in the today kitchen remaking a few of his favorite restaurant recip. There’s something to please every palate! By swapping yogurt for mayo and then adding tarragon and grapes, this is a c. A summertime favorite, creamy chicken salad is very easy to make.

        Please understand that our phone lines must be clear for urgent medical care needs chinese chicken salad recipe. A fantastic choice for lunch or.

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