Herbal Chicken Salad Sandwiches

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.]

Total Time:
1 hr 50 min
Prep:
20 min
Inactive:
1 hr 15 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
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
Directions

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.


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    This recipe is featured in:

    Healthy Weeknight Dinners