Thai Chicken Salad
With its lively tropical-fruit and jasmine aromas, our popular Chenin Blanc + Viognier blend complements many Asian preparations, especially those with subtle sweetness and spice. Pair it with this zesty chicken salad seasoned with green chile, mint, and lime to experience a dish and a wine that are truly better together.
1 head napa cabbage, thinly sliced (10–12 cups)
1 large carrot, shredded
1 English cucumber, peeled, seeded, and thinly sliced
1 cup bean sprouts
4 scallions, thinly sliced
1 jalapeño or serrano chile, halved and thinly sliced
½ cup coarsely chopped fresh cilantro
¼ cup coarsely chopped fresh mint
2 cups shredded rotisserie chicken
¼ cup coarsely chopped toasted peanuts
In a large bowl, toss together the cabbage, carrot, cucumber, bean sprouts, scallions, chile, cilantro, and mint. Add the shredded chicken and dressing, and toss gently to combine. Garnish with the peanuts.
1 tablespoon soy sauce
2 tablespoons fish sauce
1 tablespoon brown sugar
Grated zest of 1 lime
2 tablespoons lime juice
2 tablespoons canola oil
To make the dressing, in a small bowl, combine the soy sauce, fish sauce, and brown sugar. Stir until the sugar has dissolved. Add the lime zest and juice and canola oil. Set aside.