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Green Tea Chicken Salad Sandwiches

  • Servings:

    Serves 12 Serves as an appetizer
  • Prep Time:

    0 minutes
  • Cook Time:

    30 minutes


1/4 cup Rice vinegar
1 oz brewed tea (green or black)
1 each Hard boiled eggs
2 tablespoon Extra virgin olive oil
1/4 teaspoon Kosher salt
2 cup Cooked chicken breast
1 each Red bell pepper, chopped
1 each Granny smith apples
2 each Scallions, white and light green parts, thinly sliced
3 tablespoon Finely chopped parsley
1/4 teaspoon Black pepper, ground
4 each Belgian endive leaves
Green Tea Chicken Salad Sandwiches


1. In a medium bowl, heat rice vinegar in microwave on high for 1 minute. Place teabag in vinegar and steep 2 minutes. Remove tea bag, squeezing out extra vinegar; discard.
2. Separate white and yolk of hard-boiled egg. Add yolk to vinegar and mash in witha fork; mix until smooth. Stir olive oil and salt into mixture until well combined. Set aside.
3. Finely chop egg white and add to a large bowl. Add chicken and bell pepper.Peel apple and coarsely grate into the mixture; stir well. Add scallions, parsley, and black pepper. Stir rice vinegar dressing and pour over chicken. Mix thoroughly.
4. Separate the endive leaves (about 6 per head) and arrange 24 leaves on a platter. Spoon about 1 1/2 Tbsp. of the chicken salad on top of each leaf. May be made a few hours in advance and kept cold in refrigerator.
Source: Hannaford fresh Magazine, September - October 2009


Nutritional Facts
Servings Serves 12 Serves
Base Nutrients
Calories 115 kcal (6%)
Calories from Fat 99
Total Fat 11 g (17%)
Saturated Fat 9 g (45%)
Cholesterol 38 mg (13%)
Sodium 116 mg (5%)
Total Carbohydrates 15 g (5%)
Dietary Fiber 11 g (44%)
Protein 17 g (28%)
Vitamin A 4062 IU (11%)
Vitamin C 25 mg (28%)
Calcium 109 mg (8%)
Iron 12 mg (67%)