Green Tea Poached Chicken Salad

Photography By Cayla Zahoran | December 01, 2013


Simmer chicken in water over very low heat for 10 minutes until cooked through. Remove from heat, and immediately add the tea. Stir as it steeps for the next 2 minutes. Distribute tea evenly, and transfer everything to the refrigerator until thoroughly cooled.

Chop or shred the cooled chicken for salad. Strain the tea leaves and chop. Add 1 tablespoon to a medium bowl. Add chicken, olive oil, and sesame oil. Massage into chicken, and let rest while you make the dressing.

Combine onion, celery, rice vinegar, mayonnaise, tarragon, sage, salt, and pepper. Stir into chicken, and toss well.

Recipe by Diana Stoughton, Co-owner, Gryphon’s Tea

Gryphon’s Tea, 4127 Butler St., Lawrenceville. 412.877.4223.

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  • 3 quarts water
  • 6 tablespoons loose leaf green tea (Chef’s note: “We prefer a Chinese tea, such as Dao Ren.”)
  • 2 pounds boneless, skinless chicken breasts, cut into tenderloins
  • 1 tablespoon olive oil
  • 1 teaspoon sesame oil
  • 1 medium red onion, finely chopped
  • 2 celery ribs with leaves, finely chopped
  • ½ cup rice vinegar
  • 2⁄3 cup mayonnaise
  • 1 tablespoon fresh tarragon, chopped
  • 1 tablespoon fresh sage, chopped
  • Salt and pepper, to taste
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