Thai Chicken Salad

BC Wine Pairing; Sauvignon Blanc, Chardonnay (unoaked)

Serves 4

Total Time: 45 minutes
Prep Time: 30 minutes
Cook Time: 15 minutes

500g chicken breast, skinless
100g vermicelli noodles
2 BC green onions (thinly sliced)
1 BC cucumber (thinly sliced)
1 small red onion (thinly sliced)
½ cup BC cherry tomatoes (halved)
½ cup shredded carrots
1 mango (peeled and cut into matchsticks)


1 cloves garlic (minced)
1 tbsp sriracha
2 tbsp lime juice
1 tbsp rice wine vinegar
1 tbsp canola oil
2 tsp fish sauce
1 tsp sesame oil
1 tsp BC honey

Fresh coriander sprigs
Fresh mint


Place the chicken in a deep pan, cover with water and bring to a boil. Reduce heat and simmer for 10-15 minutes, or until cooked through. Let cool and then shred with two forks.

Rehydrate the noodles according to the package directions, drain well. Set aside.

For the sauce, place all the ingredients in mixing bowl and whisk together until smooth and well combined.

To assemble toss half of the dressing with the vermicelli noodles. Mix in the rest of your salad ingredients, top with the rest of your dressing, garnish with peanuts, coriander and mint sprigs.


For more recipes, link to BC Chicken

BC Wine Pairing Examples

Maverick Estate Winery Sauvignon BlancApp
NICHE Winery Sauvignon BlancApp
Dirty Laundry Unoaked ChardonnayApp