LCBO Food & Drink Holiday 2025

LIGHTEN UP

Vietnamese Chicken Salad

TOTAL TIME 35 mins

SERVINGS 4

This Vietnamese chicken salad (go ¸ i gà) deserves to be part of your weekly rotation. It comes together quickly, it’s full of flavour, and the leftovers make for a perfect lunch. To save time, skip the crispy shal lots and use store-bought instead—we like T&T’s Fried Shallots and Queen’s Premium Crispy Onions.

SHOPPING LIST 0 4 large shallots, thinly sliced into rings, about 2 cups (500 mL) loosely packed 0 Canola oil for frying 0 Salt 0 1/4 cup (60 mL) fresh lime juice 0 3 tbsp (45 mL) fish sauce 0 2 tbsp (30 mL) rice wine vinegar 0 1 tbsp (15 mL) sugar 0 2 cloves garlic, minced 0 1/2 red finger chili, seeded, finely chopped 0 1/2 medium-size red onion, thinly sliced, about 1 cup (250 mL) 0 4 cups (1 L) finely shredded green cabbage 0 2 rotisserie chicken breasts, skinned, shredded, about 3 cups (750 mL) 0 2 large carrots, cut into julienne, about 2 cups (500 mL) 0 1/4 medium-size daikon radish, cut into julienne, about 1 cup (250 mL) (optional) 0 11/2 cups (375 mL) roughly chopped mint, cilantro and/or basil 0 1/4 cup (60 mL) finely chopped roasted peanuts (optional) 0 Round shrimp chips for serving 2. Place shallots in a medium-size pot, then pour in just enough oil to cover. Bring to a rapid bubble over medium heat. Cook, stirring often, especially toward the end of cooking, until shallots are golden-brown, 7 to 9 minutes. Quickly and carefully pour into strainer. Transfer shallots to a paper towel–lined plate and season with salt. Set both shallots and oil aside. chilies until sugar is dissolved. Stir in red onion. Let stand for 5 minutes. Stir in cabbage, chicken, carrots, daikon (if using) and herbs. Toss to combine. Drizzle with 2 tbsp (30 mL) reserved shallot oil then toss again. Taste and adjust seasoning. 4. Transfer to a large serving bowl then sprinkle with crispy shallots and peanuts, if using. Serve with shrimp chips for scooping. 3. In a large mixing bowl, stir lime juice, fish sauce, vinegar, sugar, garlic and 1. Place a fine-mesh strainer over a heatproof bowl.

WHAT TO SERVE

Konzelmann Pinot Blanc VQA LCBO 219279, $18.95 The dish’s multitude of herbal and tangy flavours get a big hug from a medium-bodied Pinot Blanc full of orchard fruit with a dash of spice.

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———————— HOLIDAY 2025