Chinese Chicken Salad
Where did Chinese chicken salad come from? America. The inventor, exact year and place are all subjects of debate though. One claim says it was Madame Wu of Madame Wu’s Garden in California who first made it at the request of actor Cary Grant. Another theory says it was Austrian chef Wolfgang Puck who created the Asian fusion salad. A third theory points to Cecilia Chang (of The Mandarin Restaurant in San Francisco) although her concoction was originally called Mandarin chicken salad.Chinese chicken salad is filling enough for a light lunch or dinner. Full of crunch, bursting with contrasting flavors, bright with citrusy tones and, most importantly, it isn’t vegan.
- 3 chicken thigh fillets
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon grated ginger
- ½ teaspoon sugar
- 1 cup cooked Asian noodles I used instant noodles minus the seasonings
- ⅓ cup cashew nuts
- 1 tablespoon sesame seeds
- 1 cup cooking oil
- 1 head romaine lettuce
- 1 cup Mandarin orange segments
For the dressing:
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 ½ tablespoons sugar
- 1 tablespoon rice vinegar
- 1 tablespoon lemon or lime juice
- ¼ teaspoon grated garlic
- ¼ teaspoon grated ginger
- 1 teaspoon chili sauce
- ¼ teaspoon sesame seed oil
- thinly sliced scallions
- torn mint leaves
- Pat the chicken thigh fillets dry with paper towels. Season with salt, pepper, grated ginger and sugar. Mix well.
- Grill the chicken fillets, about four minutes per side. Set aside and cool. Cut into strips about half an inch wide.
- Break the noodles into four to six pieces.
- In a small pan, boil the noodles in water until tender. Drain. Dump in a bowl of iced water. Stir gently until cool. Drain well then spread in a kitchen towel to dry.
- In an oil-free frying pan, toast the cashew nuts. Scoop out and set aside.
- In the same pan, toast the sesame seeds. Dump on a small plate and set aside.
- Heat the cooking oil in the frying pan until fine wisps of smoke float on the surface.
- Spread the drained noodles in the hot oil and cook until crisp.
- Scoop out and place on a plate lined with paper towels.
- Rinse the lettuce, tear or slice into bite-size pieces and dry in a salad spinner.
- Place all the ingredients for the dressing in a small bowl and stir until the sugar is completely dissolved.
- In a large mixing bowl, place the lettuce, fried noodles and chicken. Drizzle in about a tablespoon of dressing. Toss lightly. Add the Mandarin orange segments and cashew nuts. Toss again.
- Divide the Chinese chicken salad among bowls.
- Sprinkle with scallions, mint leaves and toasted sesame seeds.
- Drizzle in a little dressing.
- Serve the Chinese chicken salad with more dressing on the side.
Chinese chicken salad is a highly tweakable dish. You can play around with the ingredients. Because there is no “authentic standard”, every component can be approached in a variety of ways. The lettuce can be iceberg or romaine. The chicken can be poached, grilled or roasted. The crunchy factor can be fried strips of wonton wrapper or noodles, or even both. The nuts can be cashew, almonds or peanuts. The dressing can be peanut butter-based or soy sauce-based. So much elbow room, really.
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.