Chicken salad and greens sandwiches
Votes: 1
Time: 1 hour 50 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 480, total fat 14 G., saturated fats 2 G., proteins 32 G., carbohydrates 57 G., fiber 13 G., cholesterol 58 mg, sodium 540 mg, sugar 33 G.
Calories 480, total fat 14 G., saturated fats 2 G., proteins 32 G., carbohydrates 57 G., fiber 13 G., cholesterol 58 mg, sodium 540 mg, sugar 33 G.
Chicken breast poached in jasmine green tea infuses it with a wonderfully fresh aroma. Make a salad with fragrant basil and tarragon and assemble into salad sandwiches. A perfect appetizer for bachelorette parties. The sandwiches can be sliced thinly and served as tea sandwiches.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 skinless, boneless chicken breasts, weighing 170 g each, cut into small cubes
- 4 bags of green tea with jasmine
- 1/3 cup red onion, finely diced
- 3 tablespoons mayonnaise
- 3 tablespoons nonfat Greek yogurt
- 2 tablespoons thinly sliced fresh basil leaves
- 1 tbsp finely chopped fresh tarragon
- 1.5 tsp white balsamic vinegar
- 2 tbsp. finely chopped almonds
- 8 slices of rye bread or bread with dried fruits and nuts
- 1 cup tightly packed mixed small salad greens
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Recipes with similar ingredients: chicken breasts, salad mix, basil, tarragon, rye bread, black tea, almond, balsamic vinegar, yogurt
Cooking the dish according to the recipe:
- Pour 4 cups of water into a large saucepan and bring to a boil. Turn off the heat, add the tea bags, and steep for 5 minutes.
- Remove the tea bags and bring the tea to a boil. Add 0.5 teaspoon of salt and the chicken. Cover, reduce heat to low, and simmer until cooked through, about 7 minutes. Drain and transfer the chicken to a small bowl to cool to room temperature.
- In a large bowl, combine the onion, mayonnaise, yogurt, basil, tarragon, vinegar, and 1/2 teaspoon salt. Add the cooled chicken, cover, and refrigerate for at least 1 hour to allow the flavors to meld.
- Toast the almonds in a dry skillet over medium heat, stirring constantly, until golden brown, 3 to 4 minutes.
- Place the chicken on 4 slices of bread, sprinkle with almonds, add salad greens, and top with the remaining slices of bread. Cut in half and serve.
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