Chef notes
I absolutely love this iconic chicken salad! It has been on the menu at Chinois on Main since it opened and people still love it and order it as a first course.
Technique tip: Salad ingredients and dressing can be prepped earlier or night before, then at the last minute before serving, toss with the dressing.
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Ingredients
- 1/3 cup soy sauce
- 1/2 cup rice wine vinegar
- 1/3 cup Chinese mustard
- 1 egg yolk
- 2 tablespoons honey
- 1 tablespoon sesame paste
- 2 tablespoons chopped pickled ginger
- salt and freshly ground black pepper, to taste
- 1 tablespoon chili oil
- 3/4 cup peanut oil
- 1 medium mango, cut into thin matchsticks
- 5 cups napa cabbage, cut into thin strips
- 2 medium carrots, peeled and cut into thin matchsticks
- 1 head radicchio, cut into thin strips
- 3 pounds cooked skinless chicken breast, cut into thin matchsticks
- 2 cups crisp fried wonton chips
- 4 cups mixed greens or watercress
- 2 tablespoons toasted sesame seeds
Preparation
For the vinaigrette:
In a blender, mix soy sauce, rice wine, Chinese mustard, egg yolk, honey, sesame paste, chopped ginger, salt, pepper and chili oil. Blend thoroughly.
Slowly add peanut oil. Taste for seasoning with salt and pepper.
For the salad:
1.In a large salad bowl, mix all the salad ingredients except for the sesame seeds.
2.Add half the vinaigrette and taste.
3.Proceed adding more dressing a little at a time, so that salad is not overdressed.
4.Divide salad on 6 plates and sprinkle with sesame seeds.
