Full of flavour and texture, this Tea Poached Chicken Salad is also packed full of nutrients and topped with Home Made Mayonnaise.
This salad is a real pleaser with its gently poached chicken, moist raisins and cranberries offering a touch of sweetness and the crunch of walnuts, pumpkin seeds and celery. A mouthful of this will dance across your taste buds.
It’s essential to use a quality tea blend, such as Yorkshire Gold, that imparts a rich, smooth and indulgent flavour along with a delicate golden colour to the outside of the white chicken flesh. The poaching brew is first used to rehydrate sweet, dried fruits and add a savoury flavour. The liquid can then creates stock for poaching the chicken breast, and the gentle poaching method makes the chicken juicy and succulent.
Tea Poached Chicken Salad
Light and deliciously full of flavour, this Tea Poached Chicken Salad will become one of your favourite recipes.
Ingredients
- 4 Yorkshire Gold tea bags
- 2 large chicken breasts
- 4 slices of prosciutto, torn into thirds
- 1 litre of boiling water
- 2 celery sticks, thinly sliced
- 50g dried cranberries
- 50g dried raisins
- 50g walnuts, roughly chopped
- 25g pumpkin seeds
- 10g sunflower seeds
- 100g green or red grapes, sliced lengthways into quarters
- ½ radicchio, quartered
- 1 whole lettuce, sliced (Any variety of Cos, Butter or Little Gem or Mixed Leaves)
- 1 lemon
- ¼ bunch of fresh mint leaves picked and roughly chopped, plus some for garnish
- ¼ bunch of fresh parsley leaves picked and roughly chopped, plus some for garnish
- 2 tbsp homemade mayonnaise (see recipe below or use a good quality store-bought one)
- Salt and pepper
Instructions
- Put the cranberries and the raisins into a large bowl, cover with boiling water and add the Yorkshire Gold teabags. Allow them to soak for around 3 minutes, then remove the tea bags.
- Strain the liquid into a large saucepan, add the remaining water and bring to a boil. Place the chicken breasts into the poaching liquid, cover with a lid and immediately remove them from the heat. Allow the chicken to poach in the hot liquid for 20 minutes. (Depending on the thickness of the breast, it may require an extra minute or two). Remove from the liquid and allow to cool, then slice widthways into 1–2cm pieces.
- Meanwhile, in a hot, dry pan, toast the nuts and seeds for about 30–60 seconds until they begin to colour. Remove from the heat and allow them to cool.
- Add the cranberries, raisins, sliced celery, grapes, mint, parsley, and lightly toasted nuts to create the salad mixture. Squeeze over the juice of half a lemon and season with salt and pepper. Add a tablespoon of mayonnaise and mix gently to combine. Add more mayo and lemon juice as required and season again to taste.
- To serve, arrange the lettuce leaves on a large serving platter and top with the salad mixture and the chicken slices placed around the prosciutto. Garnish with some more fresh herbs.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 432Total Fat: 21gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 74mgSodium: 1111mgCarbohydrates: 34gFiber: 5gSugar: 22gProtein: 31g
Eatdrinkandbekerry.net offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only.
Homemade Mayonnaise
You will taste the difference when you add this homemade mayonnaise to your salad. Just a little extra effort and it repays so much. Keep the mayo in the fridge and reuse it for other salads.
Ingredients
- 2 egg yolks
- 1tsp Dijon mustard
- 250ml grapeseed oil
- 250ml olive oil
- Fresh lemon juice
- Sea salt flakes
Instructions
- Whisk the egg yolks with the Dijon mustard in a large bowl until combined. Gradually begin adding the olive oil, whisking vigorously as you do so. Once you have incorporated the olive oil, squeeze in some lemon juice and continue whisking. Now begin to mix the grapeseed oil and continue whisking until you have combined all of the oils and emulsified to create your mayonnaise.
- Season with salt and lemon juice to taste and store in the fridge in an airtight container.
Nutrition Information:
Yield:
30Serving Size:
1Amount Per Serving: Calories: 140Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 12mgSodium: 25mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g
Eatdrinkandbekerry.net offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only.
More salads to make
Try these
