Pacific Chicken Salad Recipe

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Pacific Chicken Salad Recipe

The “Pacific Salad with Chicken” doesn’t have a singular, well-documented origin like some traditional dishes, but it’s a modern creation that reflects California and Pacific Rim culinary influences. Here’s a breakdown of its likely roots:

  1. California Cuisine Influence

California cuisine emphasizes fresh, healthy ingredients and often includes fusion elements. Pacific chicken salads typically feature:

  • Grilled chicken
  • Leafy greens (like romaine, spinach, or mixed greens)
  • Tropical or Asian-style ingredients (e.g., mandarin oranges, sesame seeds, edamame, wonton strips)
  • Light dressings (such as sesame-ginger or citrus vinaigrette)
  1. Pan-Pacific and Asian Fusion

The name “Pacific” often implies flavors inspired by countries along the Pacific Rim — like Japan, China, Thailand, and Hawaii. Ingredients such as:

  • Teriyaki-marinated chicken
  • Soy or miso-based dressings
  • Pineapple or mango — reflect that influence.
  1. Restaurant & Deli Innovation

These salads became popular in the 1990s and 2000s with the rise of fast-casual chains and grocery store deli counters. Places like Panera Bread or regional delis started offering versions of “Pacific” or “Asian Chicken” salads, popularizing the concept.

So, while not from a single chef or culture, the Pacific Salad with Chicken is a product of modern American fusion cuisine, particularly rooted in the health-conscious, globally-inspired food trends of the West Coast. 

Ingredients:

Salad:

  • 2 cups Romaine lettuce, chopped
  • 2 cups Iceberg lettuce, chopped
  • 1 cup Grilled white chicken breast, sliced
  • 1/2 cup Crispy rice noodles
  • 1/4 cup Sliced almonds, toasted
  • 1 tablespoon Sesame seeds, toasted (optional: mix black and white for color)
  • 1/4 cup shredded carrots(optional for crunch and color)
  • 2 tablespoons chopped green onions

Divine Sesame-Ginger Dressing:

  • 1/4 cup rice vinegar
  • 2 tablespoons soy sauce(low sodium recommended)
  • 1 tablespoon honeyor brown sugar
  • 1 tablespoon sesame oil
  • 1/4 cup vegetable oil(or avocado oil)
  • 1 tablespoon fresh ginger, grated
  • 1 clove garlic, minced
  • 1 tablespoon lime juiceor lemon juice
  • 1 teaspoon Dijon mustard(optional for depth)
  • Pinch of red pepper flakes (optional for a kick)

Instructions:

  1. Make the dressing: Whisk all dressing ingredients together until emulsified. Taste and adjust — add more honey if too tart, or more soy sauce if it needs salt. Chill in the fridge for 10–15 minutes for flavors to blend.
  2. Assemble the salad: In a large bowl, mix the romaine, iceberg, chicken, carrots, and green onions.
  3. Top with crunch: Just before serving, add the crispy rice noodles, toasted almonds, and sesame seeds.
  4. Drizzle & toss: Add the dressing and toss lightly to coat everything evenly.
  5. Serve immediatelyto maintain the crunch.

Thank you for trying this recipe. Please let me know how you liked it. If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good appetizer and chicken pages.

Pacific Chicken Salad