ANNIKA MARGAUX

The Piece

01 / 01

A bowl of Chinese chicken salad with wonton strips, sesame seeds, and shredded lettuce on a wooden table in warm sunlight

Food

Chinese Chicken Salad

A weekday spin on the California classic

To know her is to love her.

Wolfgang Puck put her on the map at Spago in the ’80s. She still tastes like the best of the West Coast to me — ease, breeze, golden light. Windows down on the PCH, bare feet on the dashboard, music loud enough to drown out the gentle request to move said feet. The kind of meal you can eat every week and never get tired of.

The wonton strips are the star. You can skip them and add shredded carrot, but it won’t be the same. Take whatever you’re drawn to at the store — purple cabbage, bell pepper, the full rainbow.

Grab wonton wrappers and Kewpie ahead of time (Asian grocer or Amazon). If you’re using regular mayo, add a little extra rice vinegar, a pinch of garlic powder, and a touch of MSG or soy for depth.

Serves 2 as a main, 4 as a side.

Chinese Chicken Salad

For the salad

  • 1 head romaine, thinly sliced
  • 1–2 cups napa or purple cabbage, shredded
  • 2 mini cucumbers, thinly sliced
  • 2–3 chicken breasts, cut into small cubes
  • ½ cup jarred teriyaki sauce
  • 10 wonton wrappers
  • Neutral oil for frying
  • Toasted sesame seeds, to finish

For the dressing

  • 3 tbsp full-fat Greek yogurt
  • 3 tbsp Kewpie mayo (or regular mayo — see note above)
  • 2 tbsp seasoned rice vinegar
  • 1.5 tbsp toasted sesame oil
  • 1 tbsp soy sauce
  • ¼ tsp garlic powder
  • 1 tsp honey

Method

  1. 1.Chicken: Marinate the cubes in teriyaki in the morning if you can — longer is better. Heat oven to 425°F. Spread the chicken in a single layer on a baking sheet and bake about 12 minutes, until cooked through and lightly browned. Set aside to cool.
  2. 2.Wonton strips: Slice the wrappers into thin strips (stack them to go faster). Fry straight from the freezer for maximum crisp. Heat an inch or two of neutral oil over medium-high in a non-stick or light-bottomed pan — avoid stainless; it spatters more. Test with one strip; if it sizzles on contact, you’re ready. Fry in small batches until golden. They burn fast, so stay close. Drain on paper towels and sprinkle with flaky salt while hot.
  3. 3.Dressing: Add everything to a jar and shake hard for 30 seconds until smooth. This makes extra so you can keep it in the fridge for later in the week (about 5 days).
  4. 4.Assemble: Toss romaine, cabbage, and cucumber in a large bowl. Add the chicken, dress, and taste. Top with wonton strips and sesame seeds right before serving.

Eat right away.