Vietnamese Style Chicken Salad - Robert Sinskey Vineyards & Wilding Farm

Ingredients

• 1 pound cooked shredded chicken breast
• 5 cups shredded Napa cabbage
• 1 large carrot, peeled and shredded
• 1 medium English cucumber, slice thinly
• 3 large green onions, cut into 2-inch lengths and julienned or ½ cup thinly slice red onion
• ½ cup loosely packed chopped cilantro
• ¼ cup packed torn basil leaves, optional
• ¼ cup packed julienned mint leaves
• ½ cup lightly chopped toasted pine nuts, cashews or dry roasted salted peanuts
• Lime Vinaigrette
• Lime wedges