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
Green Teas:

Organic Yun Wu
Organic Yun Wu

Organic Pinhead Gunpowder
Pinhead Gunpowder

  1. 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.

  2. 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.

  3. Tear chicken into small pieces. Combine with slivered almonds, water chestnuts, and lettuce. Add the dressing and serve immediately.
  4. Serves 4
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Beth Johnston, a tea importer and noted tea expert, publishes an informative monthly newsletter on tea, tea history, health and lifestyle enhancements. To learn more about the world of tea, join her free newsletter at or visit


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