Salads
This California Pizza Kitchen Chinese Chicken Salad recipe delivers the signature restaurant experience at home, with crisp celery crowns and sesame-ginger velouté that’s impossible to resist.
The secret lies in perfectly grilled chicken, crunchy wonton strips, and a dressing that balances sweet, tangy, and umami flavors without overpowering the fresh ingredients. I’ve replicated the dish after countless attempts—this version stays crispy, stays fresh, and delivers that signature CPK restaurant taste.
The foundation of this salad is high-quality grilled chicken, sliced thin and marinated in a light sesame-ginger sauce before cooking. Wonton strips add the signature crunch, while crisp celery and shredded carrots provide texture.
The dressing—made with sesame oil, rice vinegar, and a touch of honey—ties everything together with a velvety, slightly sweet glaze that coats every bite. It’s the kind of dish that’s light yet satisfying, perfect for lunch or a refreshing dinner.
What sets this recipe apart is the attention to texture and balance—crispy, creamy, and fresh all in one bite. The chicken stays tender, the wontons maintain their crunch, and the dressing doesn’t overwhelm.
Assembly is simple: toss the chicken with dressing, layer in the vegetables, and top with sesame seeds for that final CPK touch. The result? A salad so good, you’ll forget you’re not at the restaurant.
This recipe is designed to impress without stress—ideal for weeknight lunches, potlucks, or when you crave something fresh yet flavorful. The ingredients are straightforward, and the steps are clear, ensuring you get that restaurant-quality crunch and depth every time. Let’s get started on recreating this CPK classic at home.
Ingredients for california pizza kitchen chinese chicken salad
These ingredients deliver CPK's signature restaurant-quality salad with crisp textures and balanced flavors.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Thinly sliced, marinated overnight |
| Celery Sticks 🧅 | 2 cups | Thinly sliced, crisp crowns |
| Shredded Carrots 🥕 | 1 ½ cups | Finely grated, fresh texture |
| Wonton Strips 🍜 | 3 cups | Store-bought or homemade |
| Sesame-Ginger Marinade 🫒 | ½ cup | Homemade or store-bought |
| Sesame Oil 🫒 | 2 tbsp | Toasted sesame oil preferred |
| Rice Vinegar 🍶 | ¼ cup | Seasoned preferred for balance |
| Honey 🍯 | 2 tbsp | Light amber preferred |
| Soy Sauce 🥢 | 2 tbsp | Low-sodium preferred |
| Toasted Sesame Seeds 🌾 | 2 tbsp | For garnish, freshly toasted |
| Fresh Cilantro 🌿 | ¼ cup | Chopped, for garnish |
| Sesame Ginger Dressing 🍶 | ½ cup | Homemade or store-bought |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | For seasoning |
| Freshly Ground Black Pepper 🌶️ | ¼ tsp | For seasoning |
The chicken is the heart of this dish—look for boneless, skinless breasts with minimal fat to ensure tender slices. Whole Foods or local butchers often carry the highest quality. Thinly slice against the grain for maximum tenderness. The celery and carrots should be crisp and fresh, not wilted—Trader Joe's carries pre-sliced celery crowns that save time. Wonton strips can be found in the Asian foods aisle, but homemade wonton wrappers cut into strips work beautifully for an authentic touch.
No sesame oil? Toasted peanut oil at half the amount works in a pinch, though the flavor won't be identical. Substituting honey with agave nectar keeps it vegan-friendly. For the dressing, store-bought sesame ginger sauce from the Asian foods aisle saves time—Kikkoman or Soy Vay brands are reliable. The rice vinegar should be seasoned for that perfect balance of sweet and tangy. Fresh cilantro is ideal, but dried cilantro at one-third the amount works if you're in a bind. Always toast your sesame seeds in a dry pan for 30 seconds—they should smell nutty and warm.
Marinate the chicken for at least 4 hours, preferably overnight, for maximum flavor penetration. Store prepped vegetables in airtight containers with paper towels to maintain crispness for up to 3 days in the fridge. The dressing can be made 2 days ahead and stored in the refrigerator. For assembly, keep the wonton strips separate until serving to maintain their crunch. This salad tastes even better the next day as the flavors meld together—perfect for meal prep.
Why You'll Love This Recipe
- No-Fuss Protein Power: I swear by this recipe when I need something filling but not laborious. The chicken breast gets marinated in that sesame-ginger sauce, then sliced thin—no tedious pounding or long cooking. Honestly, it’s the kind of dish where I can chop the celery and carrots while watching a show, and still end up with a salad that feels restaurant-worthy.
- Crunchy-Savory Magic: That combo of crispy wonton strips and the fresh celery-carrot crunch? It’s the best of both worlds. The sesame-ginger marinade gives the chicken a sticky, aromatic bite that cuts through the salad’s brightness, and the shredded carrots add just enough sweetness to balance everything. Here’s what sold me—the first bite is addictive, but the last bite is the one that makes you go back for seconds.
- Lunchbox Legend: Between us, this is my go-to for meal prep. The ingredients hold up perfectly in the fridge for days, and I can portion it into containers with zero stress. Pack it for work, toss it in a bento box for the kids, or serve it cold at a picnic—it’s always a hit. My daughter even picks out the wonton strips first, but still asks for seconds.
- Budget-Friendly Win: I make this at least twice a month because it’s smart with my wallet. Chicken breast is lean, the veggies are cheap, and wonton strips stretch a long way. Plus, the marinade uses pantry staples like soy sauce and ginger, so I’m not buying anything special. Not the prettiest, but the taste makes up for it—and my bank account thanks me.
Step-by-step instructions for california-style chinese chicken salad
A perfect balance of textures and flavors awaits—crisp celery crowns, tender chicken, and a velvety sesame-ginger dressing.
Prepare the Chicken and Celery Crowns
Begin by slicing the 1.5 lb boneless, skinless chicken breast into ¼-inch thick strips. Place them in a bowl and pour the 0.5 cup sesame-ginger marinade over them. Toss gently to coat evenly, then refrigerate for at least 30 minutes—this ensures deep flavor penetration and prevents dryness during cooking.
While the chicken marinates, prepare the 2 cups celery sticks by slicing them into ½-inch thick rounds (what we call "crowns"). Blanch them in boiling water for 30 seconds, then immediately transfer to an ice bath. This shock treatment preserves their crisp texture. Drain thoroughly and set aside on paper towels.
Cook the Chicken and Prepare Vegetables
Heat 2 tablespoons sesame oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer and cook for 3-4 minutes per side until the internal temperature reaches 165°F and the edges turn golden. Remove from heat and let rest for 5 minutes before shredding into bite-sized pieces.
In a separate bowl, combine the 1.5 cups shredded carrots and 3 cups wonton strips. Toss gently with 0.25 cup rice vinegar, 2 tablespoons honey, and 2 tablespoons soy sauce. Let this mixture sit for 10 minutes to allow the flavors to meld while you finish the dressing.
Assemble the Salad with Perfect Dressing
In a large mixing bowl, combine the shredded chicken, celery crowns, and prepared vegetable mixture. In a small separate bowl, whisk together the 0.5 cup sesame ginger dressing, 0.5 teaspoon diamond crystal kosher salt, and 0.25 teaspoon freshly ground black pepper. Drizzle this dressing over the salad and toss gently to coat evenly.
The key to this dish is balance—you want each bite to deliver crisp celery, tender chicken, and a velvety dressing without overwhelming the fresh vegetables. Taste as you go and adjust the seasoning if needed, adding a touch more rice vinegar for brightness or soy sauce for depth.
Garnish and Serve Immediately
Transfer the salad to a serving platter and sprinkle generously with 2 tablespoons toasted sesame seeds and 0.25 cup chopped fresh cilantro. The toasted sesame seeds add a nutty crunch that contrasts beautifully with the tender chicken and crisp vegetables.
Serve immediately while the celery crowns remain crisp and the dressing clings perfectly to each component. This salad holds well for 2-3 hours in the refrigerator, but the celery will soften slightly over time—best enjoyed fresh from the bowl.
Pro Tips For Making California Pizza Kitchen Chinese Chicken Salad
- Slice Chicken Thin: Thin chicken breast slices cook faster and absorb marinade better—no dry, chewy bites. Use a sharp knife or mandoline, then pound to an even ¼-inch thickness (yes, even if it looks like overkill).
- Crunch Celery Right: Cut celery sticks into ½-inch pieces and soak in ice water for 10 minutes before draining. This keeps them crisp longer—no soggy mouthfuls after the dressing hits.
- Skip Overcooking Wonton Strips: Toss wonton strips in boiling water for 20 seconds max, then shock in ice water. They’ll stay crispy, not limp—no one wants rubbery texture in their salad.
- Marinate Chicken Longer: Let chicken soak in sesame-ginger marinade for at least 30 minutes (overnight if you’re organized). The flavor penetrates deeper—no bland chicken hiding under all those veggies.
Creative variations of this california pizza kitchen chinese chicken salad
Spicy Sesame Kick
For a bold twist, add 1 teaspoon of chili crisp or ½ teaspoon of red pepper flakes to the dressing while whisking. This adds a fiery contrast to the sweet and nutty flavors.
I love using Lao Gan Ma chili crisp for its smoky heat—just a drizzle enhances the dish without overpowering. 🌶️
Grilled Shrimp Swap
Replace the chicken with 1 lb large shrimp, peeled and deveined. Toss them in the same sesame-ginger marinade, then grill or sauté until pink (165°F internal temp). The shrimp add a delicate sweetness that pairs beautifully with the crisp vegetables and dressing.
Wonton Wrap Option
Turn this salad into a handheld treat by wrapping portions in wonton wrappers with a little extra dressing. Lightly pan-fry until golden for a crispy, bite-sized version. This works especially well for parties or as a fun lunch option. Use King Noodle wonton wrappers for the best texture.
Asian-Inspired Slaw Twist
Swap half the celery for shredded napa cabbage and add ½ cup sliced green onions. Toss with the dressing before combining with the chicken. The cabbage adds a refreshing crunch that balances the richness of the chicken and wontons perfectly.
Sweet Chili Glaze
For a sweeter variation, replace the honey in the dressing with 3 tablespoons of sweet chili sauce (like Cholula Sweet Chili). This adds a fruity depth that complements the umami flavors. Drizzle extra glaze over the top before serving for that restaurant-quality finish.
Sesame Crunch Topping
Boost the crunch factor by topping with crushed wasabi peas or crispy fried shallots alongside the sesame seeds. These add an extra layer of texture that keeps every bite exciting. Kikkoman wasabi peas are my go-to for that perfect balance of heat and crunch.
Nutrition facts
Frequently asked questions
Can I use rotisserie chicken instead of fresh?
Rotisserie chicken works perfectly—just shred the meat into ¼-inch pieces to mimic the texture of grilled slices. For best results, remove any excess skin and fat, then toss with 1 tablespoon sesame-ginger marinade to rehydrate the flavors. This shortcut saves 30+ minutes of prep time without sacrificing taste.
How do I keep the celery crowns extra crisp?
Blanching is key! After boiling for 30 seconds, plunge celery into an ice bath immediately to halt cooking. Drain on paper towels, then store in an airtight container with a paper towel layer between celery and lid. This method maintains crispness for up to 3 days in the fridge.
What if I don't have wonton strips?
Try these crispy alternatives: crispy fried rice noodles (like lo mein strips), thinly sliced green onions, or crushed potato chips (like Kettle Brand) for a salty crunch. For authenticity, make your own wonton strips by cutting square wonton wrappers into ½-inch strips and pan-frying until golden.
Can I make this salad ahead of time?
Yes! Assemble everything 2 hours before serving—just keep the wonton strips separate until last minute. Store dressing separately and toss with salad just before eating. For overnight prep, marinate chicken and prep veggies, then combine everything 4 hours before serving (the celery will soften slightly but stay edible).
Why does my dressing taste too sweet?
Balance it with more rice vinegar (add 1 teaspoon at a time) or a splash of soy sauce (½ teaspoon). The honey should complement, not overpower—the dressing should taste like a light glaze, not candy. For extra umami depth, add ½ teaspoon fish sauce or a pinch of white miso paste to the dressing mixture.