This Tea-Poached Chicken Salad intertwines the smoky aroma of Lapsang souchong tea with the delicate textures of chicken and Little Gem lettuce, crafting an innovative and refreshing dish. Perfect for a sophisticated lunch or a light dinner, this salad brings a touch of elegance to your mealtime, with a unique blend of flavors and ingredients that are sure to delight.
Ingredients
- 6 1/2 cups water, divided, plus more as needed
- 1/2 cup plus 2 tablespoons smoked loose-leaf black tea (such as Lapsang souchong), divided
- 1/4 cup golden raisins
- 1/4 cup packed light brown sugar
- 4 whole star anise
- 2 cinnamon sticks
- 2 tablespoons plus 1/4 teaspoon kosher salt, divided
- 4 boneless, skinless chicken breasts (about 8 ounces each)
- 4 large eggs
- 2 tablespoons white balsamic vinegar
- 1 teaspoon fresh thyme leaves, plus more for garnish
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon black pepper, plus more for garnish
- 1/2 cup extra-virgin olive oil
- 4 heads Little Gem lettuce, leaves separated (about 12 cups)
- 1 cup chopped toasted walnuts
- 1/2 cup thinly sliced shallot (about 1 shallot)
- Smoked flaky sea salt (such as Maldon), for garnish
Recipe Overview
Create a culinary masterpiece with Tea-Poached Chicken Salad, blending the robust flavors of smoked tea with crisp lettuce, tender chicken, and a hint of sweetness from golden raisins. This dish is a celebration of textures and tastes, offering a sophisticated yet comforting meal option.
Frequently Asked Questions
Q: Can I use a different type of tea?
A: Yes, if Lapsang souchong isn’t your cup of tea or isn’t available, you can use another type of smoked black tea. The key is the smoky flavor that it imparts to the chicken.
Q: What can I use instead of white balsamic vinegar?
A: Apple cider vinegar or champagne vinegar are great substitutes that maintain the salad’s light and refreshing quality.
Q: Is there a vegetarian alternative to chicken in this recipe?
A: For a vegetarian version, poached tofu makes an excellent substitute for the chicken. Marinate it in a similar tea mixture to infuse it with flavor.
Cooking Instructions
- Prepare the Tea Mixture: In a large pot, bring 6 1/2 cups water to a simmer. Add 1/2 cup tea, raisins, brown sugar, star anise, cinnamon sticks, and 2 tablespoons salt. Stir until the sugar and salt dissolve. Remove from heat and let steep for 5 minutes. Strain and return the liquid to the pot.
- Poach the Chicken: Bring the tea mixture to a gentle simmer. Add chicken breasts, adding more water if needed to cover the chicken. Simmer for 14-16 minutes or until chicken is fully cooked. Transfer chicken to a plate; cool to room temperature, then slice thinly.
- Hard-boil the Eggs: In a separate pot, boil water, gently add eggs, and cook for 10 minutes. Cool under cold running water, peel, and quarter.
- Make the Dressing: Whisk together vinegar, 2 tablespoons tea leaves, thyme, honey, mustard, 1/4 teaspoon salt, and black pepper. Gradually whisk in olive oil.
- Assemble the Salad: Toss lettuce, walnuts, shallot, and half of the dressing in a large bowl. Arrange on plates. Top with chicken and eggs. Drizzle with remaining dressing. Garnish with thyme, smoked sea salt, and additional black pepper.
Enjoy this beautiful dance of smoky, sweet, and tangy flavors in each bite of your Tea-Poached Chicken Salad. With its unique blend of textures and tastes, it’s a dish that is sure to impress and satisfy. So why not give it a try? Your taste buds will thank you! Happy cooking!
