Wolfgang Puck Crunchy Chicken Salad Recipe
Crispy chicken, crisp veggies, and a bold, zesty dressing—this is no ordinary salad!The real key to keeping the chicken light yet crunchy is using panko instead of regular breadcrumbs. It fries up crisp without getting too heavy.I like to chill the greens before tossing everything together because the contrast between cool lettuce and warm chicken is unbeatable.Thinly sliced green onions and a splash of rice vinegar in the dressing brighten everything up without overpowering the other ingredients.A sprinkle of crushed peanuts right before serving takes it to another level, adding extra crunch and a slightly nutty bite.
Servings: 4
Ingredients
- 1 lb Chicken Breasts cooked and shredded
- 2 cups Mixed Greens
- 1 cup Napa Cabbage shredded
- ½ cup Red Bell Pepper sliced
- ½ cup Carrots julienned
- ¼ cup Wontons fried
- ¼ cup Cashews roasted
- 3 tbsp Soy Sauce
- 2 tbsp Rice Wine Vinegar
- 1 tsp Sesame Oil
- 1 tbsp Honey
- 1 tbsp Dijon Mustard
- 1 tsp Chili Oil
- 1 Egg Yolk
Instructions
- Cook your chicken breasts until fully done, then shred them into bite-sized pieces.
- This forms the base of your salad.
- In a large bowl, toss in the mixed greens, Napa cabbage, red bell pepper, and julienned carrots.
- These add crunch and color to your dish.
- Combine soy sauce, rice wine vinegar, sesame oil, honey, mustard, chili oil, and egg yolk in a blender.
- Blend until smooth for your signature dressing.
- Drizzle the dressing over the mixed greens and toss well to coat all your veggies and chicken evenly.
- This locks in the flavor.
- Top your salad with fried wontons and roasted cashews for added texture and savory flavor.
- Enjoy your creation fresh!