For more than a century, Sunset editors have been charting the next big things in food. Here are our most iconic recipes, revisited and reinvented
Historians point an uncertain finger to California for the first public appearance of Chinese chicken salad. Chef Lee of the New Moon Restaurant, which opened in Los Angeles in 1950, claims to have brought the recipe from Hong Kong. And in San Francisco in the early 1960s, Cecilia Chiang served Chinese chicken salad at the Mandarin. Sunset's first recipe for it, published in 1970, came from Ming's of Palo Alto. Former owner Dan Lee reported that the restaurant started serving the top-selling dish sometime between 1958 and 1970. "We based it on a Chinese dish called finger-shredded chicken," he recalled. Not matter its specific origin, it's gone on to become an American classic.
Best-Ever Chicken Salad: Asparagus, oranges, and avocado team up with the traditional dressing, cabbage, and yes, chicken
Sesame Chinese Chicken Salad with Asian Greens: Here's a take using farmers' market produce and fried won ton wrappers
Four-Crunch Chinese Chicken Salad: A hot mustard dressing and crispy deep-fried noodles make this salad special