Chinese chicken salad

Chinese chicken saladis asaladincluding choppedchickenandChinese culinaryingredients that is common in parts of theUnited States. Though many variations exist, common features of Chinese chicken salads includelettuce,cabbage,carrots,cucumbers(pickledand/or regular), chicken (typically breast meat), deep-friedwontonskins orrice vermicelliandnuts(slicedalmonds,cashewsorpeanuts). A basic vinaigrette for the salad includes ingredients likevegetable oil,sesame oil,rice vinegar(orcitrusjuice). Optional seasonings include dryhot mustard,sesameseeds,corianderand rawgingerorpickled ginger. In restaurants, Chinese chicken salad may be more embellished and offered as an American-style entree salad, similar toCaesar,Chef, andCobbsalads.
The Chinese chicken salad that is popular in the US seems to be a product of pan-Asian cuisineorfusion cuisineinfluences, rather than having roots inChinese cuisine. Reasoning for that theory is that green lettuce salad is a dish of primarily Western origins.
Many non-Western world cultures also have salads of various sorts as part of their traditional cuisines. InFashionable Food: Seven Decades of Food Fads, Sylvia Lovegren writes, "There are many different types of cold chicken salad in China, although most of them seem to originate in Szechwan. But the Chinese chicken salad being consumed ... by the fashionable set, probably originated in California."InHollywood Dish, Akasha Richmond writes, "Hollywood gave rise to more salads than just theCaesarandCobb. The 1960s produced the Chinese (or Shredded) Chicken Salad, which was popular atMadame Wu'sin Santa Monica.Cary Granttold her about the dish."According to a website aboutSylvia Wu, who is popularly known by her alias Madame Wu, "She came up with something better, using a recipe she vaguely remembered having encountered inShanghai. It was a blend of shredded chicken, fried vermicelli, green onions and toasted almonds. Madame Wu’s soon became known for her Chinese chicken salad, now an American luncheon classic."
In the United States, many common cookbooks from circa 1900 to the 1950s would includechicken salad; but, for many of them, that would often presume a bound salad with chopped vegetables and mayonnaise, typically without lettuce.  For example,The Settlement CookbookbyMrs. Simon Kander, published as early as 1910, includes a simple "Lettuce salad" with chopped onion and French or German dressing; but, no Chinese, Asian or Oriental salad of any kind.Similar bound chicken salads are found in the 1974 edition ofJoy of Cooking(first published 1931).It was by 1950s that main course type salads started to appear in books likeBetter Homes & Gardens, New Cook Book; whereas, that often included Caesar salad along with the usual bound chicken salad, but no Asian-styled or -flavored salads.TheGood Housekeeping Cookbookintroduced a "Sesame-Spinach Salad," with soy sauce and salad oil, although not with sesame oil; whereas, this introduced something closer to Asian flavors, such as a few curry salads and others similar to those ofBetter Homes.The next generation of ever more exotic and main course salads were on the way.
With intimations of Asian-style lettuce salads appearing by the 1950s and into the 1970s, publishers like California'sSunset Magazinestated in their popular cookbooks and guides that "You'll find such classics as Caesar, Waldorf, and Crab Louis; international favorites with exotic names like Tabbuli and Antipasto; satisfying whole-meal salads like Shrimp-stuffed Avocados and Taco Salad..."and so on. Suddenly, sesame seeds went from just being a garnish on a salad, to being an ingredient for a recipe of "Sesame Seed Dressing" (p. 6); but, more over, and indeed, there was now a recipe for "Chinese Chicken Salad" (p. 35).
Sunset'srecipe for Chinese Chicken appeared similarly as to what it's known as today, including: soy sauce; salad oil; garlic and ginger; (relatively exotic) Chinese five-spice or (more common substitute, ground cinnamon); broiler fryer chicken (marinated in sherry wine); sesame seed; shredded iceberg lettuce; green onions; coriander (cilantro); cashews or peanuts; and lemon dressing.It was noted therein, that "Many variations of this salad vie for popularity.  This one, without traditional crisp noodles, is simpler than most..." since, fried vermicelli noodles is probably difficult to find and make for many homemakers. Most of these recipes had not yet included sesame oil, seemingly still rare to find for most homemakers.
Beyond that, perhaps reflecting the California lifestyle and its eventual approach to the newerCalifornia Cuisinethat used fresh ingredients and contemporary, multicultural flare,Sunsetalso now provided countless other Asian salad recipes, seeming to recognize the new trend and desire: Oriental Cabbage Slaw (p. 24); Oriental Wilted Romaine Salad (p. 25); Chicken in Cantaloupe with Curry Dressing (no lettuce) (p. 33); Hoisin Chicken Salad (p. 36); Oriental Turkey Salad (p. 37); and so on.The new Chinese and other Asian salads were added with a broad arrangement of other main salads, although perhaps not authentic, they were nevertheless styled and inspired by exotic cuisines and ingredients. Sunset's salad book and recipes seemed to appeal to Americans's desire for greater variety and international fares.
The continued popularity of Chinese chicken salad has established its regular feature on many restaurant menus, including from thefast foodestablishmentWendy's"Asian Cashew Chicken Salad"to the upscale "Chinois Chicken Salad"byWolfgang Puck; of which, this later figure is indeed one of the few pioneers of California Cuisine.
Today's Chinese chicken salad has been developed, but found its contributions from various restaurants, cookbooks and online recipes. As a quick and easy homestyle salad this salad may contain a combination ofwater chestnutsandmandarin orangeslices; as well as use of store-boughtinstant ramennoodles and a seasoning packet that is used to flavor a vinaigrette dressing.All of these recipes provide variations of the salad's style and theme; all of them representing interpretations from various contributors.
While Chinese chicken salad, and its variations, have also been known as "Asian Chicken Salad" and "Oriental Chicken Salad"; more over, it has as well (sometimes) seen the removal of chicken from the dish and its name (if not adding or substituting other ingredients, like seafood).