Fresh-Pressed Olive Oil Club

Asian Chicken Salad

Asian Chicken Salad

Popular on restaurant menus since it was created by celebrated Los Angeles restauranteur Sylvia Wu (legend has it that she did so at the request of the superstar of his day, Cary Grant), Chinese Chicken Salad, the inspiration for this recipe, has gone through many incarnations. Instead of crispy noodles and breaded cutlets, my version relies on the rich flavors of the vinaigrette with its mix of Asian staples including garlic chili sauce and fish sauce. If you can’t find mandarins, any variety of orange will be equally delicious. (See Healthy Ingredient Spotlight in this week’s newsletter for more on this petite citrus.)


For the dressing:

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon sugar
  • 3 tablespoons rice vinegar
  • 1 tablespoon freshly squeezed lime juice
  • 1 teaspoon garlic chili sauce or Sriracha
  • 1 teaspoon fish sauce 

For the salad:

  • 2 cups napa cabbage, shredded
  • 2 grilled chicken thighs, cut into thin slices
  • 2 mandarins, any variety, separated into segments
  • 2 ounces enoki mushrooms 
  • 1/2 cup chopped cilantro


In a small bowl, whisk together the dressing ingredients. Place the cabbage, chicken, and mandarin segments in a large serving bowl, and toss gently. Add the dressing and toss again. Top with the mushrooms and the chopped cilantro. 

Yields 2 servings