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Black Tea Chicken Salad Recipe

Black Tea Chicken Salad with a Vinaigrette Dressing

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Surprise your tastebuds with this black tea chicken infused salad recipe.

  • Serves: 2 |
    2 servings
  • Rating:

  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 30 mins
Categories: Chicken & Poultry, Salads

Issue 37

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Ingredients

Vinaigrette

1 clove garlic, minced
juice of 1 lime
1 tsp (5 ml) Dijon mustard
¼ cup (60 ml) olive oil
salt and white pepper
a pinch of sugar

Chicken Salad

2 chicken breasts
2 C (500 ml) strong black tea
100 g fresh watermelon, cubed
6 fresh whole litchis, peeled

micro herbs for garnishing (optional)

Tip: to bump up your salad serve over fresh rocket or a herbed lettuce mix.

Method

Vinaigrette

Combine the garlic, lime juice, mustard and olive oil in a small jam jar with a lid. Shake until emulsified. Season with salt, pepper and a pinch of sugar. Shake again.

Chicken Salad

To make the salad, place the chicken in an ovenproof glass dish and cover with the tea. Cover with foil and refrigerate for at least 2 hours.

Preheat the oven to 180 °C.

Remove the dish from the refrigerator. Keeping the foil on, bake for about 30 minutes or until completely cooked.

Remove the dish from the oven and shred the chicken while still hot, then toss with the vinaigrette.

Serve with cubes of watermelon, litchis and garnish with micro herbs, if using.