Buenos Dias ‘La Bañista’ Verdejo

Grower: C.V.N.E.
Grape Variety: Verdejo
Style: Aromatic and Zesty
Country: Spain
Appellation: Rueda
Vintage: 2014/15
Closure: CORK
Alcohol: 12.5% ABV
Bottle Size: 75cl

Asian BBQ Chicken Breast and Salad Sprouts

Cooking Time: 00 hrs 40 mins (approx.)
Number of Servings: 4

INGREDIENTS

For the Marinade //

60 ml (1/4 cup) soy sauce
60 ml (1/4 cup) sugar
60 ml (1/4 cup) sesame oil
15 ml (1 tbsp.) rice vinegar
15 ml ( 1 Tbsp.) lime juice
30 ml (2 tbsp.) green onions,
chopped 15 ml (1 tbsp.)
fresh ginger,
chopped 15 ml (1 tbsp.) of garlic,
chopped 1 chilli Thai, seeded and finely chopped (or chilli sauce)

For the Vinaigrette //

60 ml (1/4 cup) sesame oil mixed with
30 ml (2 tbsp.) of freshly squeezed lime juice (2 tbsp.)
30 ml soy sauce
15 ml (1 tbsp.) of fish sauce (fish sauce)
10 ml (2 tsp.) sugar
1 ml (1/4 tsp.) crushed chilli

For the Salad //

300 g (10 oz) bean sprouts
500 ml (2 cups) baby spinach, cut into thin strips
500 ml (2 cups) napa cabbage, cut into thin strips
1 red pepper, cut into thin strips
100 ml (7 Tbsp. tablespoons) unsalted peanuts, toasted and crushed

1. In a bowl, bring together all the marinade ingredients.
2. Using a fork, whisk vigorously to dissolve the sugar and add the oil to the rest of the ingredients.
3. In a baking dish, place the chicken breasts. Pour the marinade.
4. Stir to coat chicken breasts.
5. Cover and refrigerate 2 to 3 hours, turning once every hour.
6. In another bowl, combine all dressing ingredients and mix well. Refrigerate.
7. Preheat barbecue to 260 ° C (500 ° F) or maximum intensity.
8. Cook the chicken breasts covered, for 6 to 7 minutes on each side.
9. In a large bowl, assemble the salad ingredients. Pour half of the dressing and mix.
10. Taste and add more dressing as needed.Garnish with peanuts.
11. Place a grilled breast on each salad and serve immediately.