There are few dishes that capture the spirit of California sunshine and global inspiration quite like Mike’s Chinese Chicken Salad by Peter Som. It’s a recipe that blends cultures, textures, and memories — a dish that’s as much about nostalgia and connection as it is about flavor.
When Peter Som, the celebrated fashion designer and passionate home cook, created this recipe, he wasn’t just tossing together chicken and vegetables. He was paying tribute to his father, Mike Som, who inspired in him a love of bold flavors, balance, and the beauty of food that brings people together. This salad — bright, crunchy, savory, and a little sweet — reflects that legacy perfectly.
At first glance, Chinese Chicken Salad might seem like an all-American invention rather than a traditional Chinese dish — and that’s exactly what it is. Born in the California restaurant scene in the mid-20th century, the dish drew inspiration from Chinese culinary principles (balance, texture, flavor harmony) while incorporating Western ingredients and presentation. Over the decades, it’s become a West Coast classic — the kind of salad that feels light yet deeply satisfying, healthy yet indulgent.
Peter Som’s version — named after his father — is the ultimate expression of that hybrid heritage. It’s full of crisp greens, tender chicken, toasted almonds, and a dressing that’s the very definition of umami: sesame oil, soy sauce, rice vinegar, ginger, and a hint of honey for balance. The result is a salad that’s refreshing but never boring — every bite is crunchy, tangy, nutty, and full of character.
What makes Mike’s Chinese Chicken Salad truly special is how it invites you to play with texture. There’s the satisfying crunch of shredded cabbage and fried wonton strips, the soft bite of poached chicken, the delicate sweetness of mandarin oranges, and the nutty richness of sesame seeds and almonds. Together, they create a salad that feels like a complete meal — full of contrast, color, and personality.
But beyond its irresistible taste, there’s heart in this recipe. Peter Som has spoken about how cooking, for him, is storytelling — a way to honor where he comes from while embracing the diversity of flavors around him. This salad embodies that philosophy beautifully. It’s approachable enough for a weeknight dinner yet elegant enough for entertaining. It bridges cultures effortlessly — Chinese, Californian, and deeply personal.
Whether you’re making it for a family meal, a picnic, or a dinner party, Mike’s Chinese Chicken Salad will earn a permanent place in your rotation. It’s one of those dishes that make you feel good inside and out — full of wholesome ingredients, bright flavors, and that extra something that can only come from food made with love.
So, let’s dive into the details and learn how to make this iconic dish — a crunchy, savory, sunshine-filled salad that’s as beautiful to look at as it is to eat.
Full Recipe
Ingredients
For the Chicken:
- 2 large boneless, skinless chicken breasts (about 1 pound / 450 g)
- 4 cups (1 L) chicken broth or water
- 1 tablespoon soy sauce
- 2 slices fresh ginger
- 1 clove garlic, smashed
- ½ teaspoon salt
For the Salad:
- 4 cups (300 g) shredded napa cabbage
- 2 cups (150 g) shredded red cabbage
- 1 large carrot, julienned
- 2 green onions, thinly sliced
- ½ cup (75 g) sliced almonds, toasted
- 1 tablespoon sesame seeds, toasted
- 1 cup (150 g) mandarin orange segments (fresh or canned, drained)
- 1 cup (60 g) crispy wonton strips or chow mein noodles (optional but recommended)
- ½ cup (15 g) fresh cilantro leaves, chopped
For the Dressing:
- 3 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 2 tablespoons honey or maple syrup
- 1 tablespoon fresh lime juice
- 2 teaspoons grated fresh ginger
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- 1 tablespoon toasted sesame oil
- ¼ cup (60 ml) neutral oil (canola, grapeseed, or avocado oil)
- Optional: ½ teaspoon chili flakes or a few drops of Sriracha for heat
Directions
Step 1: Poach the Chicken
Poaching is the secret to tender, juicy chicken that’s perfect for shredding — and it’s much healthier (and easier) than roasting or frying.
In a medium pot, combine the broth (or water), soy sauce, ginger, garlic, and salt. Bring to a gentle simmer over medium heat.
Add the chicken breasts, making sure they’re fully submerged. Lower the heat to maintain a gentle simmer — not a rolling boil — and poach for 10–12 minutes, or until the internal temperature reaches 165°F (74°C).
Turn off the heat and let the chicken sit in the warm liquid for another 5 minutes. This ensures the meat stays moist.
Remove the chicken from the pot and set aside to cool slightly. Once cooled, shred the chicken using two forks into bite-sized pieces.
Tip: For an extra boost of flavor, save the poaching liquid — it makes an excellent light broth for soups or rice later in the week.
Step 2: Prepare the Vegetables
While the chicken is cooking, prep your vegetables.
Thinly slice both the napa and red cabbage. The contrast of colors will give your salad a gorgeous, vibrant look — and each cabbage brings a slightly different flavor: napa is tender and mild, while red cabbage is crisp and peppery.
Julienne the carrot into thin matchsticks, slice the green onions, and chop the cilantro. If using mandarin oranges, drain them well to prevent excess moisture.
Arrange everything in a large salad bowl.
Step 3: Toast the Almonds and Sesame Seeds
Heat a small skillet over medium-low heat. Add the sliced almonds and toast them, stirring frequently, for 3–4 minutes or until they turn golden and fragrant.
Transfer to a plate and repeat the same process with the sesame seeds — they’ll toast even faster, in about 1–2 minutes.
Toasting brings out the natural nuttiness of these ingredients and makes the salad taste much more layered and aromatic.
Step 4: Make the Dressing
In a small bowl or jar, whisk together soy sauce, rice vinegar, honey, lime juice, ginger, garlic, and Dijon mustard.
Slowly drizzle in the sesame oil and neutral oil while whisking continuously to emulsify the dressing. Add chili flakes or Sriracha if you like a little heat.
Taste and adjust — more vinegar for tang, more honey for sweetness, or more soy sauce for saltiness.
Pro tip: The dressing should strike a perfect balance — bright, slightly sweet, a touch salty, and deeply savory.
Step 5: Assemble the Salad
Now comes the fun part — bringing everything together!
In the large salad bowl, add the shredded chicken to the cabbage and vegetables. Pour the dressing over the top and toss gently to coat everything evenly.
Add the toasted almonds, sesame seeds, and mandarin oranges. Toss again lightly, being careful not to crush the fruit.
Just before serving, sprinkle the crispy wonton strips or chow mein noodles over the top for that final satisfying crunch.
Step 6: Serve
Serve the salad immediately, or let it chill in the refrigerator for 15–20 minutes before serving. The flavors will deepen, and the dressing will gently soften the cabbage without making it soggy.
This salad can be enjoyed as a main dish — it’s protein-packed and filling — or served as a side dish alongside grilled meats, dumplings, or rice.
To make it extra elegant, serve it on a large platter garnished with extra cilantro, sesame seeds, and a drizzle of dressing.
Serving Suggestions & Variations
One of the best things about Mike’s Chinese Chicken Salad is how adaptable it is. You can easily tweak it to match your mood, dietary preferences, or what’s in your fridge.
1. Vegetarian or Vegan Version
Skip the chicken and substitute baked tofu, tempeh, or edamame for a plant-based alternative. Use maple syrup instead of honey to keep it vegan.
2. Add a Crunch Factor
If you’re skipping fried wontons, you can add roasted chickpeas, cashews, or even crushed ramen noodles for a fun texture twist.
3. Spicy Upgrade
Kick things up a notch by adding thinly sliced jalapeños or a drizzle of chili oil to the dressing.
4. Fruit Infusion
Mandarin oranges are classic, but try adding thinly sliced mango or pineapple for a tropical twist that pairs beautifully with the sesame dressing.
5. Greens Remix
Swap cabbage for kale or romaine lettuce if you prefer a more Western-style salad. Just remember to massage kale with a touch of dressing first to soften it.
6. Low-Carb Option
Replace some of the cabbage with spiralized cucumbers or zucchini for a lighter, fresher version.
7. Make It a Meal
Serve over a bed of jasmine rice, brown rice, or quinoa for a heartier lunch or dinner bowl.
Tips & Tricks
Don’t Overcook the Chicken:
Poaching at a gentle simmer ensures your chicken stays tender and juicy. If boiled too aggressively, it can dry out quickly.
Crisp Vegetables Are Key:
If prepping ahead, keep the dressing separate until just before serving to maintain that satisfying crunch.
Toast Everything:
Never skip toasting your nuts and seeds — it adds an essential depth of flavor and aroma that raw ingredients just can’t replicate.
Storage Tips:
Store leftovers in an airtight container in the refrigerator for up to 2 days. If you know you’ll have leftovers, keep the dressing and crunchy toppings separate and combine just before eating.
Make-Ahead Friendly:
You can poach and shred the chicken up to 2 days in advance, and even whisk the dressing ahead of time. Just store each component separately and assemble right before serving.
Extra Dressing Tip:
Double the dressing recipe! It keeps for a week in the fridge and tastes amazing on grilled vegetables, noodles, or even as a marinade for chicken or tofu.
Serving for a Crowd:
This recipe scales beautifully. For larger gatherings, assemble everything in a large serving bowl and add crunchy toppings right before serving to keep them crisp.
Nutritional Info (Per Serving – About 2 cups)
- Calories: 320
- Fat: 18 g
- Saturated Fat: 3 g
- Carbohydrates: 18 g
- Protein: 24 g
- Fiber: 4 g
- Sugar: 8 g
- Sodium: 620 mg
(Values may vary depending on ingredients and portion size.)
Additional Info
- Prep Time: 25 minutes
- Cooking Time: 15 minutes
- Total Time: 40 minutes
- Calories per Serving: ~320
- Servings: 4–6
Final Thoughts
There’s something truly timeless about Mike’s Chinese Chicken Salad by Peter Som — a dish that captures the best of so many worlds: East and West, savory and sweet, elegant and simple. It’s more than just a salad; it’s a story told through flavor.
Every element of this recipe plays its part — from the tender poached chicken to the crisp cabbage, the bright citrus, and that addictive sesame dressing. It’s vibrant, balanced, and deeply satisfying — the kind of meal that nourishes both the body and the soul.
But perhaps what makes it most special is the story behind it — a recipe that honors family, memory, and creativity. In a world where food trends come and go, this salad remains timeless because it’s grounded in love and tradition. It’s a reminder that great food doesn’t have to be complicated — it just has to be made with care.
So next time you’re craving something fresh, flavorful, and full of life, skip the takeout and make Mike’s Chinese Chicken Salad instead. Serve it outdoors on a warm day, with good company and laughter. Share it with people who matter. Because that’s what this recipe is really about — connection.
Here’s to family recipes, to California sunshine, and to salads that make you close your eyes and smile with every bite.