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Home / Food and Wine Pairings / Roast chicken salad with spinach, scallion, and mushroom

Roast chicken salad with spinach, scallion, and mushroom

Chef, Lenny Redé
Wine Pairings:   White Blend

, 

Grenache Blanc complements this healthy chicken and spinach salad

 

Savvy match: Try a food-friendly white wine like the often overlooked Grenache Blanc with this roast chicken salad. Washington state grows many white wines, and excellent Grenache Blanc is among the rising stars.

This quick and easy-to-prepare dish features herbs and Asian spices in a delightful salad at the heart of a spontaneous gathering. It will also be a welcome addition to your regular lunch or dinner menu.

Ingredients

  • 2 whole boneless chicken breasts, fully cooked
  • 1/8 teaspoon Chinese 5 spice
  • ¼ cup pickled ginger juice
  • 2 teaspoons rice wine vinegar
  • ½ teaspoon soy sauce
  • ½ teaspoon sambal oelek chile paste
  • 2 teaspoons salad oil
  • 2 cups spinach leaves, thinly sliced
  • 2 cups radicchio, thinly sliced 
  • ¼ cup basil leaves, thinly sliced 
  • ¼ cup mint leaves, thinly sliced
  • ¼ cup scallions, thinly sliced
  • ½ cup shiitake mushroom, thinly sliced

Steps

1.

Cut the chicken breasts across the grain into thin ribbons.

2.

In a bowl, whisk together pickled ginger juice, vinegar, soy sauce, Chinese 5 spice, chile paste and salad oil.

3.

In a large bowl toss together chicken and mushrooms with half the dressing, set aside.

4.

Toss together the salad ingredients and remaining dressing. Mound the greens loosely on a serving plate and top with chicken and mushrooms.

Chef Image

About Chef, Lenny Redé

Restaurateur, Chef, Wine Steward, and Educator

Leonard Redé brings a unique blend of culinary and wine expertise to everything he does. An award-winning Pastry Chef, his desserts have graced the tables of Presidential State Dinners for Bill Clinton, he has presented High Tea to the late Princess Diana and created gilded birthday cakes for the Sultan of Brunei. He was nominated for educator of the year when he was a Chef Instructor at the world renowned Le Cordon Bleu College of Culinary Arts. He loves to share his passion for all things gastronomic and he’ll gladly help you navigate the world of wine and is always quick with a wine pairing or recipe.

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