Here's a recipe that emulates Wolfgang Puck's
Asian Chicken Salad Chinese Mustard Vinegrette Dressing
2 tsp dry Chinese or English (Coleman's) mustard
1/4 cup rice wine vinegar
1 tsp soy sauce
2 tbl light sesame oil
2 tbl peanut oil - (to 3)
Salt to taste
Freshly-ground black pepper to taste Chicken Salad
1 x chicken - (abt 3 lbs) cavity filled with
finely-diced celery, carrot, onion,
garlic, bay leaf, thyme, salt and pepper
2 oz unsalted butter melted
2 sm Napa cabbage heads - (or 1 medium)
1 cup romaine lettuce in 1/4" julienne strips
10 x snow peas cut 1/4" julienne strips
1 tbl sesame seeds toasted
* Prepare the vinaigrette. Place all the vinaigrette ingredients, except peanut oil, in a blender and blend until smooth. Add peanut oil slowly and correct the seasonings.
* Preheat the oven to 425 degrees.
* Place the chicken on a rack in a roasting pan and baste it with some of the butter. Roast for about 1 1/2 hours, or until just done. (The juices should run clear.) Baste every 15 or 20 minutes with the butter and the drippings.
* Select 4 to 8 nice looking leaves from the Napa cabbage and reserve them. Slice the remaining cabbage into 1/4-inch julienne strips.
* Shred the meat from the breasts and thighs of the chicken. (Use the remaining meat and the carcass for Chicken Stock. See separate recipe.)
* Combine the chicken, cabbage, romaine and snow peas in a bowl and toss with enough vinaigrette to coat the salad nicely.
* Arrange the reserved Napa cabbage leaves around the edge of a large serving plate. Mound the salad in the center and sprinkle it with the sesame seeds.
* This recipe yields 4 appetizer or 2 entree salads.
* Comments: This salad has been one of our most popular dishes at Chinois since we opened. It makes a perfect lunch salad or an appetizer with dinner. The dressing is one of my favorites and you'll find it useful with any Asian-inspired dish.
* Wine Recommendation: If you haven't tried Japanese rice wine or sake then this is the perfect time to ask your wine merchant for a recommendation. Serve it either hot or cold in tiny Japanese sake cups.
If that's anywhere near what you're thinking you could try finding a Wolfgang's. I know you said you didn't want to do it at home but if you modified the recipe a little (frying the chicken) I bet you could get a good result. Sometimes you just got to do it yourself