If you dislike Chinese chicken salad because you’re not a fan of fried noodles and overly-sweet dressing, culinary creator Peter Som has a savory, more sophisticated solution — and it comes from a childhood spent at Mike’s.

“Who is Mike? And why do I love his chicken salad?” Som writes in his book Family Style: Elegant Everyday Recipes Inspired by Home and Heritage, “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 six or for full-on banquets that took over the entire restaurant, like we did for Grandma’s 90th birthday. … But no matter how many people or how many courses, one constant prevailed: Chinese chicken salad.”

In other words, this dish is a time-honored tradition born from the rich, Chinese-American culture of the Bay Area.

“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, Som insists that using very clean hands to tear up your chicken is key. (That said, if you’re very uncomfortable with that idea, two forks will suffice). But that’s not all: “The other key is to make sure that the lettuce is similarly shredded and that the scallions are julienned.” After you’ve got that consistency down, you’ll never underestimate Chinese chicken salad again.

Mike’s Chinese Chicken Salad

Serves 4 to 6

Ingredients

1 teaspoon neutral oil
2 boneless, skinless chicken breasts (about 1 to 1 ½ 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

3 ½ tablespoons neutral oil
2 tablespoons lemon juice
1 ½ tablespoons toasted sesame oil
1 ½ tablespoons rice wine vinegar
1 ½ tablespoons Dijon mustard
1 teaspoon sugar
½ teaspoon five-spice powder Kosher salt
½ teaspoon ground white pepper

Instructions

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.

Remix: My auntie Gloria often uses Little Gem lettuce instead of iceberg for a fancier take (it also holds up better once dressed).

Reprinted from Family Style: Elegant Everyday Recipes Inspired by Home and Heritage by Peter Som. Copyright © 2025 by Peter Som. Photography by Linda Xiao. Published 2025 by HarperCollins Publishers.