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Chinese Chicken Salad with Sesame Mustard Vinaigrette

I recently stayed at the MGM Grand in Las Vegas to sign some cookbooks and work the Kenmore booth for a Sears convention. After a long day I just wanted a hearty salad and was recommended to check out Wolfgang Puck's Cafe for his Chinois Chicken Salad. Woah! Talk about a salad packed with a punch! Here is my adaptation filled with toasted cashews, wasabi peas, and tons of veggies. Happy Eating!

kari_karch Chinese Chicken Salad with Sesame Mustard Vinaigrette
  • 1 cup roasted cashews (broken into pieces)(2 oz)
  • 1/4 cup rice vinegar
  • 2 tablespoons vegetable oil
  • 2 tablespoons sesame oil
  • 1 tablespoon honey
  • 1 tablespoon dry Chinese mustard
  • 1 teaspoon soy sauce
  • 1 clove garlic
  • 1 teaspoon freshly grated ginger
  • 1 egg yolk
  • sea salt and pepper
  • 1 rotisserie chicken, skin discarded and meat diced
  • 2 cups mixed baby salad greens
  • 1 head radicchio, sliced thinly
  • 1/4 head of cabbage, sliced thinly
  • 1 carrot, grated
  • 1/2 cup wasabi peas
  • cilantro, for garnish
  • limes wedges, for garnish

Directions:

In a large bowl filled with ice water, add the greens, cabbage,carrot, and radicchio. Keep chilled until ready to assemble salad. Make the vinaigrette by placing the rice vinegar through the salt and pepper in a food processor. Can be made 1 day ahead to really develop the flavors. To assemble: Dry off the vegetables and place into a large bowl. Top with the shredded chicken meat, wasabi peas, roasted cashews, and 3 tablespoons of the dressing. Toss to combine. Garnish with cilantro and limes.

2 20 minutes

Chinese Chicken Salad with Sesame Mustard Vinaigrette

Chinese Chicken Salad with Sesame Mustard Vinaigrette

I recently stayed at the MGM Grand in Las Vegas to sign some cookbooks and work the Kenmore booth for a Sears convention. After a long day I just wanted a hearty salad and was recommended to check out Wolfgang Puck's Cafe for his Chinois Chicken Salad. Woah! Talk about a salad packed with a punch! Here is my adaptation filled with toasted cashews, wasabi peas, and tons of veggies. Happy Eating!

Preparation

Prep Time

20 minutes

Serves

Calories

438

Equipment

Ingredients

  • 1 cup roasted cashews (broken into pieces)(2 oz)
  • 1/4 cup rice vinegar
  • 2 tablespoons vegetable oil
  • 2 tablespoons sesame oil
  • 1 tablespoon honey
  • 1 tablespoon dry Chinese mustard
  • 1 teaspoon soy sauce
  • 1 clove garlic
  • 1 teaspoon freshly grated ginger
  • 1 egg yolk
  • sea salt and pepper
  • 1 rotisserie chicken, skin discarded and meat diced
  • 2 cups mixed baby salad greens
  • 1 head radicchio, sliced thinly
  • 1/4 head of cabbage, sliced thinly
  • 1 carrot, grated
  • 1/2 cup wasabi peas
  • cilantro, for garnish
  • limes wedges, for garnish
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Directions:

In a large bowl filled with ice water, add the greens, cabbage,carrot, and radicchio. Keep chilled until ready to assemble salad. Make the vinaigrette by placing the rice vinegar through the salt and pepper in a food processor. Can be made 1 day ahead to really develop the flavors. To assemble: Dry off the vegetables and place into a large bowl. Top with the shredded chicken meat, wasabi peas, roasted cashews, and 3 tablespoons of the dressing. Toss to combine. Garnish with cilantro and limes.

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