Chinois Chicken Salad Recipe: Wolfgang Puck's Crisp Celery Crowns and Creamy Herb Cheese Fusion

Wolfgang Puck's Chinois chicken salad redefines the classic with crisp celery crowns and a creamy herb-cheese fusion that balances textures perfectly. The secret lies in poaching chicken until tender, then slicing it thin enough to melt in your mouth—no dry bites here.

This isn't your grandmother's salad; it's a restaurant-quality dish where every ingredient plays a role.

The magic happens in the dressing—a velvety blend of sour cream, mayo, and herbs that coats each ingredient without overpowering. Puck's signature celery crowns add a satisfying crunch, while wok-tossed cabbage brings a subtle heat that cuts through the richness.

I've perfected this technique over years of testing, ensuring the salad holds together beautifully even when served family-style.

What you'll end up with is a salad that's creamy yet refreshing, with layers of flavor from the poached chicken to the tangy dressing. The presentation is just as important: crisp greens as the base, chicken arranged artfully, and a final drizzle of dressing that ties everything together.

This is the kind of dish that makes you want to serve it at dinner parties—without spending hours in the kitchen.

The best part? It scales effortlessly for crowds while still feeling special enough for a weeknight dinner. The ingredients are simple, but the technique elevates them to something extraordinary. Let's bring Wolfgang Puck's signature style to your table.

Ingredients for chinois chicken salad wolfgang puck

Sixteen ingredients, restaurant-quality results—Wolfgang Puck's signature salad comes together with crisp textures and velvety dressing.

The chicken is non-negotiable—boneless, skinless breasts poached in olive oil and water until fork-tender. Look for organic or free-range at Whole Foods or your local butcher for richer flavor. I slice it paper-thin with a sharp knife—no food processor here. The celery crowns? Thick-cut, crisp stalks that hold their shape when sliced. Grab the plumper, paler ones from the produce section, not the wilted ones lurking in the back. The cabbage should be firm and vibrant, not limp or yellowing—Trader Joe's has great pre-shredded red cabbage if you're short on time.

No fresh dill? Dried dill at one-third the amount works, but it won't have that same bright punch. Subbing sour cream? Greek yogurt works in a pinch, though it's slightly tangier. The shallots can be swapped for green onions if you're in a hurry, but they lack that sweet depth. For the cabbage, if you don't have sesame oil, toasted sesame seeds + a drizzle of neutral oil gives that nutty aroma. The dressing keeps well—make a double batch so you can drizzle generously. And trust me on the full-fat mayo—it makes all the difference in that velvety texture.

This salad shines when made a day ahead—the flavors meld beautifully, and the chicken stays juicy. Store components separately in airtight containers in the fridge for up to 3 days. The dressing lasts 5 days if you keep it sealed. For serving, assemble just before eating to keep those celery crowns crisp. Portion into individual containers if you're prepping for lunches—just add fresh greens and a drizzle of dressing when ready to eat. The leftovers? Even better the next day—the chicken absorbs all that dressing flavor.

Step-by-step instructions for Wolfgang Puck's Chinois chicken salad

This salad brings together Wolfgang Puck's signature crisp celery crowns with a rich, creamy herb dressing—here's how to assemble it perfectly.

Bring a large pot of water to a gentle simmer over medium-low heat. Add the 2.5 lb boneless, skinless chicken breast along with the 2 tbsp extra-virgin olive oil, 1.5 tsp kosher salt, and 0.5 tsp black pepper. The oil helps create a subtle barrier that keeps the chicken moist during cooking.

Poach the chicken for 12-15 minutes until it reaches an internal temperature of 160°F and is no longer pink in the center. You'll know it's done when the meat is fork-tender and pulls apart easily. Remove the chicken and let it rest for 5 minutes before slicing thinly against the grain. This resting period ensures the juices redistribute, preventing dryness in your salad.

Slice the 4 whole celery stalks into ¼-inch thick rounds, reserving the leafy crowns for garnish. In a dry skillet over medium-high heat, cook the celery rounds for 2-3 minutes per side until they develop a golden, crisp texture. You want them to be tender but still maintain their crispness—this is the signature Wolfgang Puck touch that elevates this salad.

Transfer the crisp celery to a paper towel-lined plate to drain any excess moisture, which could make your dressing too watery. Keep the reserved celery crowns aside for garnishing later—they add a fresh, vibrant contrast to the rich salad.

Heat a wok or large skillet over high heat until it's smoking hot. Add the 1 tbsp sesame oil and swirl to coat the pan. Quickly toss in the 4 cups shredded red cabbage and stir-fry for 3-4 minutes until the edges begin to soften and the cabbage takes on a slightly caramelized appearance.

This high-heat cooking method preserves the cabbage's crisp texture while developing its natural sweetness. Remove the cabbage from the pan and let it cool slightly before combining with the other salad components. The residual heat will continue to soften the cabbage gently as it cools.

In a medium bowl, whisk together the 0.75 cup mayonnaise, 0.5 cup sour cream, 0.25 cup chopped fresh dill, 0.25 cup chopped fresh chives, 2 tbsp lemon juice, and 1.5 tsp kosher salt. This dressing is the heart of your salad, providing that signature creamy texture that Wolfgang Puck makes famous.

Add the 3 minced shallots and mix well. Taste and adjust the seasoning with additional salt or pepper if needed. The dressing should be thick enough to coat the back of a spoon but still flow smoothly. If it's too thick, add a splash of water or lemon juice to reach your desired consistency.

In a large serving bowl, combine the 6 cups baby spinach, wok-tossed cabbage, sliced chicken breast, and crisp celery crowns. Drizzle the creamy herb dressing evenly over the top and gently toss to coat everything thoroughly. The spinach should wilt slightly from the dressing, creating a perfect bed for the other components.

Garnish with the reserved celery crowns and sprinkle with 1 tbsp toasted sesame seeds for a final touch of texture and aroma. Serve immediately while the celery crowns are still crisp and the chicken is warm. This salad is best enjoyed fresh, with each bite delivering a perfect balance of creamy, crisp, and tender textures.

Storing and reheating this dish

Refrigerator Storage

Store your Chinois chicken salad components separately in airtight containers for up to 3 days. I keep the poached chicken in one container, the crisp celery crowns in another (they'll stay crunchy if sealed properly), and the wok-tossed cabbage in a third.

The dressing goes in a small jar with a tight lid—it's best when fresh but will last 5 days if refrigerated. The baby spinach should stay in its original container until ready to assemble. 🥬

Pro tip: Line your containers with parchment paper before adding ingredients to prevent sogginess. I swear by Glasslock containers—they seal tightly and keep everything fresh longer. When reheating, only warm the chicken (if needed) and assemble fresh greens and dressing at serving time to maintain crispness.

Freezing Components

This salad isn't ideal for freezing as a whole, but you can freeze individual components for up to 2 months. The chicken freezes beautifully—slice it thinly and store in a freezer-safe bag with 1 inch of headspace to prevent freezer burn.

The dressing also freezes well, though it may separate slightly; just whisk it back together before using. Never freeze the celery crowns or cabbage—they'll turn mushy when thawed. 🧊

To reheat frozen chicken, thaw it in the fridge overnight, then warm gently in a skillet with a splash of water or broth. For the dressing, thaw in the fridge and whisk vigorously to restore its creamy texture. I avoid microwaving the dressing—it can make it oily and unappetizing.

Reheating for Optimal Texture

If you're reheating the entire salad (not ideal, but sometimes necessary), focus on the chicken and dressing. Warm the chicken in a skillet over medium heat for 3-4 minutes, adding 1 tbsp water to prevent drying.

For the dressing, heat it gently in a small saucepan over low heat, stirring constantly until warmed through—never boil it or it'll break. 🔥

Assemble the salad fresh with cold spinach and reserved celery crowns. The contrast between warm chicken and crisp greens creates an amazing texture play. If the cabbage has lost some crunch, toss it with a little sesame oil and warm it briefly in a dry pan to restore some bite.

Make-Ahead Tips

This salad actually tastes better the next day as the flavors meld together. I recommend prepping everything except the dressing 24 hours ahead. Store the chicken, celery, and cabbage separately, then assemble just before serving.

The dressing can be made 1 day ahead—it improves as it sits, developing deeper flavor. 💡

For meal prep, portion the salad into individual containers with dressing on the side. When ready to eat, simply add fresh spinach and a generous drizzle of dressing.

The celery crowns will stay crisp if kept separate until the last minute—trust me, this is key to maintaining that Wolfgang Puck signature crunch.

Frequently asked questions