Dinner

Chinois Salad (Wolfgang Puck) Recipe

ByRita Bennet January 21, 2026January 21, 2026

Introduction

Chinois Salad by Wolfgang Puck is a vibrant and flavorful dish combining crisp vegetables, tender chicken, and a tangy, slightly spicy dressing. Perfect for a light lunch or an impressive appetizer, this salad balances freshness with rich, savory notes.

A tall mound of mixed salad sits in the center of a white plate on a dark wooden table with a large bowl in the background, on a white marbled surface. The salad has many layers including light green shredded cabbage, dark purple cabbage strips, thin orange carrot sticks, and thin slices of light tan tofu scattered throughout. Bright green leafy pieces mix with the other vegetables, and pale yellow mango chunks add a pop of color. The salad is coated lightly with dressing and sprinkled with white sesame seeds, giving a fresh and crisp look to the dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup rice wine vinegar
1/4 cup Dijon mustard

1/3 cup low sodium soy sauce
1 egg yolk

2 tbsp honey
2 tbsp chopped pickled ginger

1 tbsp chili oil
1 tbsp sesame paste (or tahini)
Salt and pepper, to taste

3/4 cup roasted peanut oil
2 lbs 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 tbsp toasted sesame seeds

Instructions

Step 1: Prepare the dressing by combining rice wine vinegar, Dijon mustard, soy sauce, egg yolk, honey, chopped pickled ginger, chili oil, sesame paste, salt, and pepper in a blender. Blend until the mixture is smooth.
Step 2: With the blender running, slowly drizzle in the roasted peanut oil to emulsify the dressing. Taste and adjust seasoning according to your preference.

Step 3: In a large bowl, combine the sliced chicken breasts, Napa cabbage, mixed greens, radicchio, carrots, mango, wonton strips, chopped cashews, and toasted sesame seeds.
Step 4: Pour half of the dressing over the salad and gently toss to coat all ingredients. Taste and add more dressing gradually if desired.
Step 5: When plating, shape the salad into a dome or cone on each serving plate to create an appealing presentation.

Tips & Variations

Substitute the roasted peanut oil with a neutral oil like grapeseed if you prefer a milder flavor.
Add thinly sliced cucumber or bell peppers for extra crunch and color.
For a vegetarian version, omit the chicken and increase the variety of mixed greens and vegetables.

Use crunchy fried shallots in place of wonton strips for a different texture.

Storage

Store any leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Toss the salad with dressing just before serving to maintain crispness. Reheat is not recommended, as the fresh vegetables and dressing are best enjoyed cold.