Chinese Green Tea Chicken Salad
This is a twist on the classic Chinese chicken salad, with green tea as a favoring for the dressing. For extra flavor, the chicken can be cooked with the skin; remove the skin before adding chicken to the salad.
- 3 Tablespoons sesame oil, divided
- 4 Boneless Chicken Breasts
- 3 Teaspoons Fresh Chinese Green Tea Leaves
- ½ Cup Cold Spring Water or Rice Vinegar
- ¼ Teaspoon Soy Sauce
- ¼ Teaspoon Sugar
- ¾ Cup Olive Oil
- ½ Cup Slivered Toasted Almonds
- 1 Can Sliced Water Chestnuts, Drained
- 1 Head Iceberg Lettuce, Torn Into Strips
- Heat 2 tablespoons sesame oil in a large skillet over medium heat. Sauté the chicken breasts until cooked, about 5 minutes on each side. Set aside to cool.
- To make the dressing, steep the tea leaves for about 20 minutes. (If using low-grade green teas, steep in rice and vinegar; use cold water for a high -quality tea.) Strain and discard leaves. Add remaining tablespoon sesame oil, soy sauce, sugar, and olive oil; mix well.
- Tear chicken into small pieces. Combine with slivered almonds, water chestnuts, and lettuce. Add the dressing and serve immediately.
- Serves 4
© 2007 Teas Etc., Inc
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