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Misc. salads

Green Tea Poached Chicken Salad
2 quarts water (Salad)
12 tea bags of green tea (Salad)
1 teaspoon anise seed (Salad)
1/4 teaspoon black pepper (Salad)
4 each Boneless, skinless chicken breast, trimmed of excess fat (Salad)
1 tablespoon peanut oil (Salad)
1 tablespoon sesame seed oil (Salad)
1 each bermuda red onion (Salad)
1/2 cup Reduced fat mayonnaise (Sage-Scallion Dressing)
1/4 cup rice wine vinegar (Sage-Scallion Dressing)
1 teaspoon reduced-sodium soy sauce (Sage-Scallion Dressing)
4 fresh scallions, whites and half the greens, thinly sliced (Sage-Scallion Dressing)
2 tablespoon fresh sage, chopped or 2 tsp. dried sage (Sage-Scallion Dressing)
1/4 teaspoon salt (Sage-Scallion Dressing)
1 tsp. freshly ground pepper, or to taste (Sage-Scallion Dressing)
1 (7-oz.) pkg. Hannaford Spring Mix (Salad)
1 firm pear, cored, quartered, and thingly sliced (Salad)
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Green Tea Poached Chicken Salad

Green Tea Poached Chicken Salad

Green Tea Poached Chicken Salad
  • Servings:Serves 4
  • Prep Time:20 minutes
  • Cook Time:10 minutes
1. Bring water to a simmer in a large pot. Tear open tea bags over pot and let leaves fall into water. Add anise seed and black pepper. Add chicken breasts and reduce to a gentle simmer (if tea mixture gets too hot, chicken will be tough) until chicken is just barely cooked through, between 10 and 15 minutes. (Cooking time will vary by thickness of chicken breasts.) Remove chicken when just done. Allow tea leaves to remain on chicken. Set aside to cool completely.
2. While chicken breasts are cooking, heat peanut or canola and sesame oils in a frying pan. Add red onion and sauti until it begins to soften, about 5 to 7 minutes. Remove from heat, draining any extra oil, and cool completely.
3. Prepare Sage-Scallion Dressing. In a large bowl, whisk together mayonnaise, vinegar, soy sauce, scallions, sage, salt, and pepper.
4. Chop or shred cooled chicken breasts. Add chicken and reserved onions to dressing bowl and toss to coat. Taste and adjust seasoning if needed.
5. Divide Spring Mix onto plates. Serve chicken salad mounded over greens. Garnish each plate with a quarter of the pear.
Source: Hannaford fresh Magazine, March - April 2007