Chinese Chicken Salad with Sesame Mustard Vinaigrette

September 29, 2014 by Kari Karch

I recently stayed at the MGM Grand in Las Vegas to sign some cookbooks and work the Kenmore booth for a Sears convention. After a long day I just wanted a hearty salad and was recommended to check out Wolfgang Puck’s Cafe for his Chinois Chicken Salad. Woah! Talk about a salad packed with a punch! Here is my adaptation filled with toasted cashews, wasabi peas, and tons of veggies. Happy Eating!


preparation time
20 mins

cook time




1 cup roasted cashews (broken into pieces)(2 oz)

0.25 cup rice vinegar

2 tablespoons vegetable oil

2 tablespoons sesame oil

1 tablespoons honey

1 tablespoons dry Chinese mustard

1 teaspoons soy sauce

1 clove garlic

1 teaspoons freshly grated ginger

1 egg yolk

1 rotisserie chicken, skin discarded and meat diced

2 cup mixed baby salad greens

1 head radicchio sliced thinly

0.25 head of cabbage sliced thinly

1 carrot grated

0.5 cup wasabi peas



In a large bowl filled with ice water, add the greens, cabbage,carrot, and radicchio. Keep chilled until ready to assemble salad. Make the vinaigrette by placing the rice vinegar through the salt and pepper in a food processor. Can be made 1 day ahead to really develop the flavors. To assemble: Dry off the vegetables and place into a large bowl. Top with the shredded chicken meat, wasabi peas, roasted cashews, and 3 tablespoons of the dressing. Toss to combine. Garnish with cilantro and limes.

Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.