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Green Tea Chicken Salad Sandwiches

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Servings: Serves 12 Serves

Cook Time: 30 minutes

Prep Time: 0 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


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 Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
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%)

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