As Kate Leahy suggests in this recipe from Wine Style, pair this salad with a dry or off-dry Riesling, Gruner Veltliner, or Sauvignon Blanc. Serves 2 as a one-dish meal, or 4 with a bowl of soup or sandwich. This recipe was slightly adapted from Kate's book, published by Ten Speed Press.
1large shallot,thinly sliced, or ⅓ cup thinly sliced red onion
1small garlic clove,minced and mashed
2tablespoonfresh lime juice or apple cider vinegar
1tablespoonfish sauce
Pinchof red pepper flakes
Fine sea salt or kosher salt
2tablespoonsneutral oil,such as canola or peanut
1medium head romaine lettuce,sliced (about 6 cups)
¼head green or red cabbage,shredded or very thinly sliced (about 2 cups)
Handful of mixed greens(optional)
4radishes,thinly sliced (optionial)
½cupcoarsely chopped cilantro sprigs or other tender fresh herbs
¼ to ⅓cupcoarsely chopped roasted peanuts or cashews
2tablespoonstoasted sunflower seeds(optional)
Instructions
Put the chicken in a medium saucepan then add enough water to cover. Bring to a boil over high heat, then lower the heat and simmer gently for 12 to 15 minutes, until the chicken looks cooked through (test by insert the tip of a paring knife into the thickest part), or use an instant read thermometer, which should read about 165°F when done. Remove from the heat and let sit in the cooking water for 10 minutes more, then drain. When the chicken is cool enough to handle, use your hands to shred it into bite-size pieces.
In a bowl, mix together the ginger and ginger pickling liquid, shallot, garlic, lime juice, fish sauce, red pepper flakes, plus a pinch of salt. Let sit for 5 minutes. Stir in the oil to form a vinaigrette, then taste and season with more salt or fish sauce, if desired.
In a large serving bowl, mix together the lettuce cabbage, mixed greens, radishes, cilantro, and chicken. Season with 1 or 2 pinches of salt, toss, then add the vinaigrette and toss to coat well. Sprinkle the peanuts and sunflower seeds on top to finish. Serve immediately.