Recipe: Chinese Green Tea Chicken Salad

CHINESE GREEN TEA CHICKEN SALAD

3 tbsp Chinese green tea leaves
1/2 cup cold spring water or rice vinegar
3 tbsp sesame oil, divided use
4 boneless chicken breasts*
1/4 tsp soy sauce
1/4 tsp sugar
3/4 cup olive oil
1/2 cup slivered almonds, toasted in dry skillet or in oven
1 (8 oz) can sliced water chestnuts, drained
1 head iceberg lettuce, torn into strips

Steep the tea leaves in water or rice vinegar for about 20 minutes. (If you are using low-grade green tea, steep in rice vinegar; use cold water for a high-quality tea.)

While tea steeps, heat 2 tablespoons sesame oil in a large skillet over medium heat. Saute chicken breasts until cooked, about 5 minutes on each side. Set aside to cool.

Strain tea and discard tea leaves. To tea add remaining sesame oil, soy sauce, sugar and olive oil; mix well.

Tear chicken into small pieces. Combine with slivered almonds, water chestnuts and lettuce. Add dressing and serve immediately.

*The chicken can be cooked with the skin on. Remove the skin before tearing into pieces.

FOR MAXIMUM EFFICIENCY:
Start steeping the tea leaves first. While the chicken cools, toast almonds, prepare lettuce and finish assembling the dressing.

Note from source: This is a twist on the classic Chinese chicken salad, with green tea as a flavoring for the dressing.

Servings: 4
Source: The Book of Green Tea by Diana Rosen