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Chinese Green Tea Chicken Salad

 

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.

Ingredients:

  • 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

Recommended
Green Teas:


Organic Yun Wu


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
  • 1 Head Iceberg Lettuce, Torn Into Strips
Recommended
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