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Thai chicken salad paired with CB+V
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Thai Chicken Salad

Recipe Date: July 28, 2020
Yield: 4 Servings
Prep: PT25M 25 minutes | Cook: 5 minutes
Total Time: PT30M 30 minutes
Difficulty: Easy
Measurements: Imperial (US)

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 tablespoon soy sauce
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • Grated zest of 1 lime
  • 2 tablespoons lime juice
  • 2 tablespoons canola oil
  • 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


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.

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.