Vietnamese Chicken Salad

Cooking Instructions

1. Combine the ingredients for the dressing/marinade in a mixing bowl and whisk until the honey is dissolved. Transfer one-third of the mixture to a shallow bowl with the chicken breasts. Marinate the chicken in this mixture for 20 minutes, turning once or twice, while you prepare the remaining ingredients for the salad. Preheat a barbecue grill or broiler.

2. Slice the iceberg lettuce widthwise as thinly as possible. Do the same with the nappa and onion. Blanket 4 salad plates with the sliced lettuce. Mound the sliced cabbage on top. Then arrange neat layers of sliced onion, celery, carrots, and basil leaves.

3. Grill the chicken breasts over high heat until cooked, about 2 minutes per side. Thinly slice the chicken breasts across the grain. Fan the chicken slices out on top of the salads. Sprinkle the salads with the sliced chilies and chopped peanuts. Spoon the remaining dressing over the salads and let stand for 3 to 5 minutes before serving.

Wine Pairing(s)

Soleira Albariño

Avery Lane Glacier White

Chateau de Fesles Bonnezeaux

Bernabe Navarro 'Casa Balaguer' Alicante

Round Hill White Zinfandel

Bodegas Entremontes Airen

Bodegas Fontana 'Mesta' Tempranillo

Santa Margherita Chardonnay

Brookland Valley Sauvignon Blanc

Kenwood White Zinfandel