Vietnamese Chicken Salad and Sauvignon Blanc All Summer Long!
This Vietnamese Chicken Salad was a favorite at this year’s Summer Wine Release party and is absolutely packed with vibrant flavors. The tender chicken is harmonized with fresh herbs, a nice crunch, and a tangy dressing. It’s also a perfect match to our crisp “Sunnydaze” Sauvignon Blanc, whose bright acidity and citrus notes elevate the salad's complexity. A great summertime recipe and pairing, bringing you a delightful and cooling experience on these warm sunny days.
Recipe Credit: Eric Banh and Sophie Banh, 2024.
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COOKING TIME: 45 minutes
YIELD: 4 servings
PAIRED WINES: Sunnydaze Sauvignon Blanc
INGREDIENTS
2 tablespoons sugar
2 tablespoons plus 1 teaspoon fish sauce
1 1/2 tablespoons fresh lime juice, plus lime wedges for serving
1 1/2 tablespoons distilled white vinegar
1 tablespoon water
1 serrano chile with seeds, minced
1 small garlic clove, minced
1 cup vegetable oil, for frying
2 large shallots, thinly sliced
Kosher salt
4 cups green cabbage (from 1/2 small head), finely shredded
2 carrots, finely shredded
1/2 small red onion, thinly sliced
1/4 cup coarsely chopped cilantro
1/4 cup coarsely chopped mint
3 cups shredded rotisserie chicken (from 1/2 chicken)
2 tablespoons extra-virgin olive oil
3 tablespoons coarsely chopped unsalted roasted peanuts
DIRECTIONS
In a small bowl, combine the sugar, fish sauce, lime juice, vinegar, water, chile, and garlic and stir until the sugar is dissolved. Let the dressing stand for 5 minutes.
Meanwhile, in a small saucepan, heat the vegetable oil until shimmering. Add the shallots and cook over high heat, stirring constantly, until golden, 3 to 4 minutes. Drain the shallots on paper towels; reserve the oil for another use. Sprinkle the shallots with salt and let cool.
In a large bowl, toss the cabbage, carrots, red onion, cilantro, mint, and shredded chicken. Add the olive oil and the dressing and toss. Sprinkle with the peanuts and fried shallots and serve the chicken salad with lime wedges.