Wolfgang’s Chinois Chicken Salad with Chinese Mustard Vinaigrette Recipe

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Chinese Mustard Vinaigrette

  • ¼ cup rice vinegar
  • 2 tablespoons honey
  • 1 tablespoon low-sodium soy sauce
  • 2 teaspoons sesame oil
  • 2 teaspoons dry Chinese or English mustard (such as Colman’s)
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons peanut oil


Chicken Salad

  • 4 cups shredded cooked skinless breast chicken meat (from a leftover or store-bought roast or rotisserie chicken or other recipe)
  • 4 cups shredded Napa cabbage
  • 2 cups shredded iceberg or romaine lettuce
  • 1 cup julienned snow peas
  • 1 cup shredded carrot
  • ¼ cup thinly sliced pickled sushi ginger, drained and cut into thin julienne strips



  1. 1 tablespoon black or white sesame seeds
  2. 1 scallion, trimmed and cut diagonally into thin slices
  3. Prepare the Chinese Mustard Vinaigrette:
  4. In a blender or a food processor fitted with the stainless-steel blade, combine the rice vinegar, honey, soy sauce, sesame oil, dry mustard, and a little salt and pepper. Blend or process until smooth.
  5. With the machine running, drizzle in the peanut oil to form a thick, smooth dressing. Taste the vinaigrette and adjust the seasonings, if necessary. Transfer the vinaigrette to a bowl and set aside.
  6. Prepare the Chicken Salad: In a large bowl, combine the chicken, cabbage, lettuce, snow peas, carrot, and ginger.
  7. Toss with enough of the vinaigrette to coat all the ingredients well.
  8. Assemble the dish: If using white sesame seeds, in a dry pan, toast them over low heat, stirring continuously, until golden, about 1 minute.
  9. Mound the salad mixture on chilled serving plates. Garnish with sesame seeds and scallions and serve immediately.
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