Wolfgang Puck Chinese Chicken Salad Recipe: Asian-Inspired Crunch With Sesame Dressing

This restaurant-quality salad brings Wolfgang Puck’s signature crunch to your kitchen with a perfectly balanced mix of textures and flavors.

The dish combines tender shredded chicken with crisp cabbage, carrots, and scallions, all tossed in a tangy sesame dressing that ties everything together.

What sets this version apart is the attention to detail—every ingredient serves a purpose, from the toasted almonds for crunch to the fresh cilantro for brightness.

Serve it chilled for a refreshing meal that’s as satisfying as it is elegant.

Ingredients for Chinese Chicken Salad Recipe Wolfgang Puck

Restaurant-style crunch and brightness start with these carefully chosen ingredients for the perfect salad.

The chicken needs to stay juicy, so poach it gently—don’t boil. I grab organic chicken breasts from Whole Foods when they’re on sale, but any good butcher will have quality options. For the cabbage, Napa is ideal for its tender crunch, but regular green cabbage works in a pinch (just slice it thinner). The almonds? Toast them yourself—store-bought toasted ones taste stale by comparison.

No Napa cabbage? Savoy or red cabbage add great texture too. Out of cilantro? Fresh mint or Thai basil bring a different but delicious brightness. For a nut-free version, crispy wonton strips (check the Asian aisle at Kroger) give that essential crunch. The dressing is flexible—swap honey for agave if you need it vegan, or add a dash of Sriracha for heat.

This salad holds up well—keep it covered in the fridge for up to 3 days (the almonds stay crisp if you toast them right before serving). Don’t dress it too early, or the cabbage will soften. The dressing itself keeps for 1 week in a sealed jar, so make extra for future salads.

Step-by-Step Instructions for Asian-Inspired Chicken Salad

Here’s my tested method for building this restaurant-quality salad with maximum crunch and flavor.

Step 1: Poach and Shred the Chicken

Place the 1.5 lb boneless skinless chicken breasts in a pot and cover with cold water by 1 inch. Add the 0.5 tsp salt and bring to a gentle simmer over medium heat. Cook for 12-15 minutes until the internal temperature reaches 165°F and the meat is no longer pink.

Transfer the chicken to a cutting board and let it cool for 10 minutes before shredding. I use two forks to pull it apart into thin strips—this creates the perfect texture that soaks up the dressing beautifully. The poaching method keeps the chicken incredibly moist and tender.

Step 2: Toast the Almonds and Sesame Seeds

In a dry skillet over medium-low heat, spread the 0.5 cup sliced almonds in a single layer. Toast for 3-4 minutes, stirring frequently, until they turn golden brown and become fragrant. Watch them closely—they burn easily.

Remove the almonds and set aside. In the same pan, toast the 2 tbsp sesame seeds for 1-2 minutes until they’re lightly golden and nutty. Transfer to a small bowl and let cool completely. This toasting step intensifies their flavor and adds a satisfying crunch to the final dish.

Step 3: Prepare the Vegetables and Herbs

Thinly shred the 4 cups napa cabbage using a sharp knife or mandoline. Julienne or shred the 2 whole carrots—I prefer using a box grater for speed. Thinly slice the 4 whole scallions, keeping both white and green parts for color and flavor contrast.

Roughly chop the 0.5 cup fresh cilantro, removing any thick stems. The key here is uniform cutting so every bite has a balanced mix of textures. I like to keep the cabbage and carrots in a bowl of ice water for 5 minutes to crisp them up before draining well.

Step 4: Whisk Together the Sesame Dressing

In a medium bowl, combine the 0.5 cup mayonnaise, 2 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, 2 tbsp honey, 1 tbsp fresh ginger (peeled and grated), and the 2 cloves garlic cloves (minced).

Whisk vigorously until the dressing is completely smooth and emulsified. The honey might make it slightly thick at first, but keep whisking—it will come together into a glossy, pourable consistency. Taste and adjust seasoning if needed, though the soy sauce provides plenty of saltiness.

Step 5: Assemble and Toss the Salad

In a large bowl, combine the shredded chicken, prepared vegetables, toasted almonds, and half of the sesame seeds. Pour about ¾ of the dressing over the top and toss gently to coat everything evenly.

Transfer to a serving platter and drizzle with the remaining dressing. Sprinkle the remaining sesame seeds and any reserved almonds on top for garnish. Serve immediately while the almonds are still crisp—this dish doesn’t hold well once dressed, so assemble just before serving for the best texture.

Regional Styles of This chinese chicken salad recipe wolfgang puck

Wolfgang Puck’s Classic

The original version from his Chinois restaurant in Los Angeles uses iceberg lettuce for extra crunch alongside the cabbage. He also adds crispy wonton strips for texture, which I love for that authentic restaurant feel. The dressing is slightly sweeter with an extra 1 tbsp honey. 🌟

Sichuan Spicy Style

For a bolder take, add 1 tsp Sichuan peppercorns (toasted and ground) to the dressing. Include ½ cup shredded purple cabbage for color and 1 finely sliced jalapeño for heat. This version packs serious punch while keeping that signature crunch.

Thai-Inspired Twist

Swap the soy sauce for fish sauce and add 1 tbsp lime juice plus 1 tbsp coconut milk to the dressing. Use Thai basil instead of cilantro and add ¼ cup chopped peanuts for a nutty, aromatic variation that still feels light and fresh.

Japanese Fusion

Replace the sesame dressing with a miso-ginger version: blend 2 tbsp white miso paste with the mayo, vinegar, and 1 tsp grated daikon radish. Add ½ cup shredded daikon and ¼ cup pickled ginger for a bright, umami-packed alternative.

This works beautifully with the same chicken and almond base. 💡

Vietnamese Herb Focus

Load up on fresh herbs: mint, Thai basil, and perilla alongside the cilantro. Add bean sprouts and sliced cucumber for extra freshness. The dressing stays the same, but the herb-forward profile makes it taste entirely different.

Frequently Asked Questions