Mike’s Chinese Chicken Salad
Source: Peter Som, Family Style
Recipe Type: Appetizers and Sides, Salads | Seasons: Spring
This recipe appears in Family Style by Peter Som and was demonstrated in the Foodwise Classroom on March 29, 2025.
Who is Mike? And why do I love his chicken salad? Mike’s Chinese Cuisine on Geary Street in San Francisco, owned by the affable Mike Won and his wife, Lily, was the family’s de facto gathering spot for dinner out when I was growing up—whether a table for 6 or for full-on banquets that took over the entire restaurant, like we did for Grandma’s 90th birthday. Our family went there so often that my parents did the interior redesign of the space. But no matter how many people or how many courses, one constant prevailed: Chinese chicken salad.
Mike’s version eschewed the usual mall food court fallbacks that one sees—nary a crispy noodle, cashew, or mandarin orange segment (or even soy sauce!) here. Instead, his version was based on sau sie guy—which literally translates to “hand-torn chicken.” So yes, using one’s impeccably clean hands to tear the chicken is key, but the other key is to make sure that the lettuce is similarly shredded and that the scallions are julienned. This dish is the perfect main for a lunch or light summer dinner, along with some herbed farro or grilled vegetables.
Serves 6 to 8
INGREDIENTS
1 teaspoon neutral oil
2 boneless, skinless chicken breasts (about 1 to 1.5 pounds)
Kosher salt
Freshly ground black pepper
1 small head iceberg lettuce, finely shredded
3 scallions, julienned, plus more for garnish
½ cup cilantro leaves and tender stems, plus more for garnish
¼ cup roughly chopped roasted peanuts, plus more for garnish
Dressing
3½ tablespoons neutral oil
2 tablespoons lemon juice
1½ tablespoons toasted sesame oil
1½ tablespoons rice wine vinegar
1½ tablespoons Dijon mustard
1 teaspoon sugar
½ teaspoon five-spice powder
Kosher salt
½ teaspoon ground white pepper
PREPARATION
- Preheat the oven to 425°F with a rack in the center position. Line a rimmed baking sheet with parchment paper.
- Rub the neutral oil on the chicken breasts and season with salt and pepper.
- Put them on the prepared baking sheet and roast for 25 to 30 minutes, or until the internal temperature registers 165°F. Set aside to cool for 10 to 15 minutes, then use your impeccably clean hands or two forks to tear into bite-size julienned pieces.
- To make the dressing, in a large bowl, whisk together the neutral oil, lemon juice, sesame oil, rice wine vinegar, Dijon mustard, sugar, five-spice, 2 teaspoons salt, and white pepper.
- Add the chicken to the dressing and toss to coat thoroughly, then add the iceberg, scallions, cilantro, and peanuts and gently toss to combine.
- Mound the chicken salad onto a platter, garnish with additional cilantro, scallions, and peanuts, and serve.
