Chicken Salad Chinois

Why go to Spago in LA if you can make authentic Wolfgang Puck at home. You’ll roast a whole chicken, then toss the shredded meat with crisp julienned vegetables and a homemade sesame-soy vinaigrette.

Serves 1 | Active Time: 20 minutes | Total Time: 1 hour 30 minutes

Chef's Notes

*Recipe courtesy of New Asian Cuisine and chef Wolfgang Puck of Spago in LA.

Step 1: Cooking the Chicken

1- 3 pound Chicken
1 celery stalk
1 carrot
1 onion
2 bay leaf
2 sprigs of thyme
salt and pepper
2 oz melted unsalted butter

Preheat the oven to 425˚ F. Place the chicken on a rack in a roasting pan and baste it with some of the butter. Roast for about 1 1/2 hours, or until just done. (The meat near the joints should still be slightly pink). Baste every 15 to 20 minutes with the butter and the drippings.

Step 2: Blending the Vinaigrette

1 egg yolk
2 tsp dry Chinese mustard (may substitute with standard dry mustard powder)
1/4 cup rice wine vinegar
1 tsp soy sauce
2 tbsp light sesame oil
2 to 3 tbsp peanut oil
salt (to taste)
freshly ground pepper (to taste)

Place all the vinaigrette ingredients in a blender and blend until smooth. Season
to taste.

Step 3: Assembling the Salad

2 small heads (or 1 medium head) Napa cabbage
1 cup romaine lettuce
8 to 10 snow peas
1 tsp black sesame seeds

Select 4 to 8 nice leaves from the Napa cabbage and reserve them. Slice the remaining cabbage into 1/4 inch julienne strips. Julienne the romaine lettuce and snow peas. Shred the meat from the breasts and thighs of the chicken. Combine the chicken, cabbage, romaine and snow peas in a bowl and toss with enough vinaigrette to coat the salad nicely. Arrange the reserved Napa cabbage leaves around the edge of a large serving plate. Mount the salad in the center and sprinkle with sesame seeds.

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