Spicy Chicken Salad with Ginger

LaCrescent is a tough little grape that found it’s roots in Minnesota and made a happy transition to the former cornfields at Maize Valley. It produces a wine that’s semi-sweet with apricot tones and citrusy flavors or grapefruit and tangerine throughout. Wines with similar flavor profiles are wonderful choices for pairing with (and taming) spicy foods.

Makes 4 servings


  • 2 boneless skinless chicken breasts
  • 1 teaspoon finely chopped ginger
  • 1 onion, cut into small cubes
  • 1 red pepper, seeded and cut into small cubes
  • 3 scallions, roughly chopped
  • 8 Romaine or Butterhead lettuce leaves, to serve
  • Dressing
  • 1 large clove garlic, finely chopped
  • 2 small red or green chiles, finely chopped
  • 2 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 2 tablespoons sugar


Bring a pan of water to a boil. Add the chicken and simmer until cooked through, about 10 to 12 minutes. When cool enough to handle, use your fingers or a fork and shred the chicken into a large serving bowl. Add the ginger, onion, red pepper and scallions to the chicken. Mix well and set aside.

Make the dressing by mixing all the ingredients in a small bowl. Pour over the chicken mixture and stir well.

Arrange the lettuce leaves on a serving dish. To serve, spoon some of the chicken mixture into each of the leaves. Invite diners to fold up the leaf around the filling and enjoy like a sandwich.