Time: 4 hours 30 minutes
Complexity: easily
Servings: 4

Marinate chicken breast in sweet, spiced tea, grill it, then slice and toss with pecans and apples in a honey-mayonnaise dressing. This delicious salad will serve as the base for your sandwiches. Place it on buns or split croissants, top with tomatoes, onions, and lettuce, and enjoy!

Ingredients:

• 8 cups of freshly brewed tea
• 1 cup rapeseed oil (canola)
• 0.5 cups of pickling spices
• 1 tbsp. crushed dried garlic
• 1 tbsp. chopped dried onion
• 1 tbsp coarse salt
• 1.5 tsp celery salt
• 1.5 tsp freshly ground black pepper
• 4 large boneless, skinless chicken breasts
• 1 cup mayonnaise
• 0.5 cup pecans
• 1/4 cup honey
• 1 apple, diced
• 6 large croissants, cut in half horizontally
• Iceberg lettuce, for serving
• Tomato slices, for serving
• Red onion slices, for serving

Substituting ingredients
Measuring containers used

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.

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chicken breasts, black tea, poultry seasoning, apples, pecans, honey, sweet bun, leaf lettuce, celery salt, garlic granules

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Preparation:

Step 1
• Sweeten the tea to taste and, while still hot, add canola oil, pickling spices, garlic, onion, coarse salt, celery salt, and black pepper. Refrigerate until completely cool, then add the chicken breasts to the brine. Refrigerate for 4-8 hours.
Step 2
• Preheat grill to 190°C.
Step 3
• Remove the chicken from the brine and grill until a meat thermometer inserted into the center of the breast registers 165°F (74°C), 3-5 minutes per side. Let the chicken cool, then dice.
Step 4
• Place diced chicken, mayonnaise, pecans, honey, and apple in a bowl and toss to combine. Spoon a generous dollop of chicken salad onto the bottom half of each croissant, then top with lettuce, tomatoes, red onion, and croissant tops.

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