Monday, 21 April 2014

Green Tea Grilled Chicken Salad


  Green Tea is added to both the chicken and the salad dressing. Just rip open a tea bag of good quality green tea and fire up the grill tonight.
You will need:
  • 2 chicken breasts - sliced into strips
  • 1 tsp green tea (just rip open a tea bag - I used more in the salad dressing so save some)
  • 2 cloves garlic - crushed or grated
  • 1 tbsp freshly grated ginger (I store mine in the freezer and grate it frozen)
  • 3 tbsp extra virgin olive oil - I used Amelia oil from Umbria in Italy
  • 1 tbsp Worcestershire sauce
  • salt and pepper (1/4 tsp of each)

  • 1/4 cup extra virgin olive oil - I used Mandranova Nocellara (fruity and green!)
  • 1/2 tsp green tea (from a tea bag)
  • 3 tbsp white balsamic vinegar - I used a Pineapple Balsamic from Lucero oil in California
  • salt and pepper to taste
  • greens - I used a zen mix of tender leaves and bitter greens
  • 1/2 small fennel bulb - grated thinly on a mandolin
  • 4-5 mushrooms - sliced
  • 2 green/spring onions
  • 1 tomato
  • 1/4 cup of toasted pine nuts


Step 1: start with two chicken breasts sliced into large strips. Add to a bowl with one heaped tsp of green tea from a tea bag. Add garlic, ginger, extra virgin olive oil, Worcestershire sauce, salt and pepper. Let marinate for a few hours if possible.


Step 2: make salad dressing. In a measuring cup or small jar add extra virgin olive oil, green tea from the same tea bag, white balsamic vinegar, salt and pepper to taste. Shake/mix and adjust seasoning if necessary. Set aside.


Step 3: grill chicken until cooked. This will take a few minutes on each sides on a hot grill.


Step 4: add greens to a large bowl


Step 5: finely slice fennel on a mandolin, slice mushrooms, spring onions and tomatoes. Add a few fennel fronds as well.


Just before serving toss dressing over tender greens and add warm chicken to salad and a sprinkle of toasted pine nuts.










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