The chicken is poached in the jasmine green tea, lending fresh, fragrant appeal to the chicken salad. Lovely served for a ladies luncheon. The sandwich can also be cut into slender pieces and served as a “tea” sandwich.
| Level: | Easy |
| Total: | 1 hr 50 min |
| Prep: | 20 min |
| Inactive: | 1 hr 15 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 4 jasmine green tea bags
- Kosher salt
- Two 6-ounce boneless, skinless chicken breasts, cut into small bite-size cubes
- 1/3 cup finely diced red onion
- 3 tablespoons mayonnaise
- 3 tablespoons fat-free plain Greek yogurt
- 2 tablespoons thinly sliced fresh basil
- 1 tablespoon finely chopped fresh tarragon
- 1 1/2 teaspoons white balsamic vinegar
- 2 tablespoons sliced natural almonds
- 8 slices fruit-n-nut or rye bread
- 1 cup packed mixed baby salad greens
Instructions
- Bring 4 cups of water to a boil in a large saucepan. Turn off the heat, add the tea bags and let steep for 5 minutes.
- Remove the tea bags and bring back to a rolling boil. Stir in 1/2 teaspoon salt and the chicken. Cover, reduce the heat to low and poach until fully cooked, about 7 minutes. Drain and transfer the chicken to a small bowl to cool to room temperature.
- Stir together the onions, mayonnaise, yogurt, basil, tarragon, vinegar and 1/2 teaspoon salt in a large bowl. Stir in the cooled chicken, cover and refrigerate for at least 1 hour to allow the flavors to combine.
- Toast the almonds in a dry skillet over medium heat, stirring constantly, until golden, 3 to 4 minutes.
- Divide the chicken among 4 of the bread slices, and top with the almonds, salad greens and the remaining bread slices. Cut in half and serve.
Nutrition Facts
| Calories | 480 calorie |
| Total Fat | 14 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 58 milligrams |
| Sodium | 540 milligrams |
| Carbohydrates | 57 grams |
| Dietary Fiber | 13 grams |
| Protein | 32 grams |
| Sugar | 33 grams |