Chinese Chicken Salad was created in the 1960s by Sylvia Chang Wu (Madame Wu) in Los Angeles and later popularized by celebrity chef Wolfgang Puck. It became a staple of California dining, reflecting the state's love for fresh, health‑focused dishes with Asian flavors.

Some versions use napa cabbage instead of lettuce, add mandarin oranges, or replace panko with a blend of Italian seasoned breadcrumbs. Others incorporate peanuts or use a sesame‑egg‑yolk emulsion for a richer dressing.

It is typically presented as a tall, compact mound on a plate, topped with extra crispy wonton strips, toasted almonds, sesame seeds, and a garnish of green onions. The dressing is drizzled over the top just before serving.

The salad is popular at brunches, summer picnics, and celebrity gatherings, especially in Los Angeles and San Francisco. Its light yet satisfying profile makes it a go‑to dish for holiday luncheons and cocktail parties.

California cuisine emphasizes fresh produce, cross‑cultural influences, and health‑forward preparations. Chinese Chicken Salad embodies these principles with crisp greens, Asian‑inspired vinaigrette, and a balance of protein, texture, and bright flavors.

Authentic ingredients include panko breadcrumbs, sliced chicken breast, iceberg and romaine lettuce, radicchio, mandarin orange juice, sesame oil, soy sauce, and toasted almonds. Substitutes can be gluten‑free flour, rice flour, almond flour, or a different citrus such as lime.

Pair it with grilled fish tacos, avocado toast, or a light miso soup. A crisp white wine like Sauvignon Blanc or a sparkling rosé also complements the salad’s bright flavors.

Its combination of crunchy fried elements (panko chicken, wonton strips) with fresh, raw vegetables and a tangy, umami‑rich Asian vinaigrette creates a textural contrast rarely found in typical salads, making it a signature California favorite.

Common errors include not heating the oil to the proper 350°F, over‑coating the chicken which leads to soggy spots, and under‑emulsifying the dressing. Also, avoid letting the lettuce sit in dressing for too long, or it will wilt.

Panko creates a lighter, airier crust that stays crisp longer than traditional breadcrumbs, which can become dense and soggy. The texture is essential for the signature crunch of the salad.

Yes. Prepare the dressing, toast the nuts, and fry the chicken and wonton strips up to 4 hours ahead. Store each component separately in airtight containers in the refrigerator. Assemble just before serving to retain crispness.

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