You’ve probably had a version of this salad. You might even love this salad. But do you know this salad? While it is often called a Chinese chicken salad, the dish originated in California in the 1960s. Sylvia Wu, a Chinese-American restauranteur, is credited with creating the dish at Madame Wu’s in Santa Monica, at the request of Cary Grant (a restaurant regular and Wu’s longtime celebrity crush). While Wu’s original dish drew loosely from chicken salads she had eaten in Shanghai, she developed it to appeal to the palate of her (American) celebrity clientele. (Paul Newman, apparently, loved the shrimp toast.)

The legacy of this salad, like the Cali-born Cobb, can be seen on menus across the country, cemented as a classic in the lexicon of American salads. You, like me, may have first encountered a version at The Cheesecake Factory — an extremely transformative moment in my suburban Texas childhood that I can’t actually remember because it feels like this salad has always existed in my life.

My version has all the hallmarks you’ve probably come to expect. I like to use Napa cabbage as the base (I often refer to it as “the lettuce of cabbages”) because the texture is much airier and less dense than green or red cabbage, with a romaine-like crunch. There are cucumbers, which aren’t as common, but I think they add a cooling crunch that goes well here. The sesame vinaigrette is slightly sweetened by the juice from mandarin orange slices (which needed to be here but you can use fresh ones if you like!). There’s scallions and toasted cashews and shredded chicken. I’ll either poach chicken with a bag of tea or simply shred some rotisserie from the store.

The most important thing, I think, is that there is serious crispy crunchy topping. I top my salad with a generous pile of homemade wonton crisps. They’re easy enough to make (drop sliced wonton wrappers in some oil for a minute) and miles better than any store-bought topping. Top your salad with some of the wonton strips, then serve the rest in a bowl alongside so you can add more as you go.

Why you’ll love it

Key ingredients in Chopped Chicken Salad

Helpful swaps

Chopped Chicken Salad with Sesame Dressing

Serves 4 to 6

For the dressing and fried wontons:

3 tablespoons rice vinegar

2 tablespoons toasted sesame oil

1 tablespoon soy sauce

2 teaspoons honey

2 teaspoons minced peeled ginger (from a 3/4-inch piece)

2 cups neutral oil, such as grapeseed or canola, divided

Kosher salt

16 square wonton wrappers

For the salad:

2 (4-ounce) cups mandarin orange slices in juice

6 cups shredded Napa cabbage (1/2 medium-size), or 4 cups shredded Napa cabbage and 2 cups red cabbage (about 1/4 medium)

2 cups shredded, cooked chicken (about 8 ounces)

2 Persian cucumbers or 1/4 medium English cucumber, halved lengthwise and thinly sliced crosswise (about 1 cup)

2 medium carrots, peeled and cut into matchsticks (about 1 1/4 cups)

2 medium scallions, thinly sliced (about 1/4 cup), divided

1/3 cup roasted cashews, coarsely chopped

1/4 cup fresh cilantro leaves (optional)

Make the dressing and fried wontons:

1. Whisk 3 tablespoons rice vinegar, 2 tablespoons toasted sesame oil, 1 tablespoon soy sauce, 2 teaspoons honey, and 2 teaspoons minced peeled ginger together in a large bowl. While whisking constantly, slowly pour in 1/4 cup of the neutral oil and whisk until incorporated. Taste and season with kosher salt as needed.

2. Heat the remaining 1 3/4 cups neutral oil in a medium saucepan over medium heat until shimmering. Meanwhile, cut 16 square wonton strips in half, then cut crosswise into 1/2-inch wide strips. Line a plate with paper towels.

3. Test the oil by dropping in 1 wonton strip: If it immediately starts bubbling, proceed (if it doesn’t, the oil is not hot enough). Working in 3 batches, fry the wonton strips, stirring constantly, until golden brown and crispy, 45 to 60 seconds. Use a slotted spoon to transfer to the paper towels and sprinkle lightly with kosher salt.

Assemble the salad:

1. Open two (4-ounce) cups mandarin orange slices in juice. Transfer 2 tablespoons of the juice into the dressing and whisk to combine. Drain the remaining orange slices.

2. Add 6 cups shredded Napa cabbage, 2 cups shredded, cooked chicken, two halved and thinly sliced Persian cucumbers, two peeled medium carrots cut into matchsticks, half of the thinly sliced scallions (about 2 tablespoons), and half of the drained orange slices to the bowl of dressing. Toss to combine. Taste and season with kosher salt as needed.

3. Garnish with the remaining scallions, remaining orange slices, 1/3 cup coarsely chopped roasted cashews, 1/4 cup fresh cilantro leaves if using, and some of the crispy wontons. Serve the remaining wonton strips on the side.

Recipe notes

Substitutions: You can replace the fried wonton strips with 2 cups store-bought fried wonton strips.

Make ahead:

Storage: Leftover dressed salad can be refrigerated in an airtight container for up to two days. Store leftover wontons in an airtight container at room temperature for up to four days.

(Rachel Perlmutter is a culinary producer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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