10.15Chinois Chicken Salad Recipe | Wolfgang Puck

chinois chicken salad

Courtesy Wolfgang Puck

 I first tried Wolfgang Puck’s Chinois Chicken Salad  many decades ago and it remains one of my favorites. It’s the perfect choice any time of year, when you want a healthy salad entree with a wonderful combination of flavors and ingredients.

SERVES 4 as appetizers or 2 as entree


Chinese Mustard Vinaigrette

2 teaspoons dry Chinese or English (Coleman’s) mustard
1/4 cup rice wine vinegar
1 teaspoon soy sauce
2 tablespoons light sesame oil
2 tablespoons peanut oil (2-3 for 4 servings)
Salt to taste
Freshly ground black pepper
1 package wontons

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 1/4 inch julienne strips
10 snow peas, cut into 1/4 inch julienne strips
1 tablespoon sesame seeds, toasted


Purchase wonton skins at an Asian market.

Heat peanut oil to 350 degrees and cut the skins to 1/4-in wide.

Sprinkle the strips (to separate) into the hot oil and fry until crisp and golden in color.

Remove to drain onto clean towel and sprinkle lightly with salt. Cool.


Arrange the reserved Napa cabbage leaves around the edge of a large serving plate. Mound the salad in the center and sprinkle it with the sesame seeds. Garnish with fried wonton strips.


“If you haven’t tried Japanese rice wine or sake then this is the perfect time to ask your wine merchant for a recommendation. Serve it either hot or cold in tiny Japanese sake cups.”

-Wolfgang Puck on The Gourmet Review

10.09Wolfgang Puck | Celebrity Chef

Wolfgang Puck | Celebrity Chef

Photograph by Amanda Marsalis

Wolfgang Puck is one of the most recognized celebrity chefs in the United States, as well as the world. Puck shares some of his celebrity chef recipes on my  blog and they are fabulous. Whether it’s overseeing the Oscar after party or demonstrating how to create his signature satay recipe, Puck has changed the culinary landscape forever.

There are now 21 Wolfgang Puck fine dining restaurants nationwide. More than 80 fast, casual dining venues provide a more casual Puck dining experience, proving there is something for everyone. This number will be outdated quickly, as it seems as if Wolfgang Puck is always creating a new dining venue. Lucky us!

Puck also has a number of best-selling cookbooks and TV features, as well as a line of cookware and prepared foods too numerous to name. I’m sure I’ve forgotten something, as Wolfgang Puck is always innovative, creative and fun.

Many years ago, I first dined at Wolfgang Puck’s Spago and Chinois restaurants in California. Both restaurants offer contemporary dishes that feature only the freshest, seasonal ingredients.  The food was sensational – healthy, creative and simply fabulous. Back then, Wolfgang was just beginning to garner a following. The rest is history.

I remember ordering his Chinese Chicken Salad. It was fabulous then and remains a favorite of mine. This Chinese Chicken Salad is the first of many Wolfgang Puck recipes to be featured on my blog.

Out of curiosity, I pulled what must be one of Wolfgang Puck’s earliest cookbooks from my kitchen bookshelf the other day.

The copyright is 1986 and the book is no longer sold in hardback. I bought this cookbook after first enjoying the Chinese chicken salad and asking for the recipe. It’s hard to comprehend what this innovative chef has accomplished between my first taste of his chicken salad in the l980’s and today!

For more information on Wolfgang Puck, check out his website at www.wolfgangpuck.com.

– The Gourmet Review

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