Bring lightly salted water to a simmer in a medium saucepan over medium heat. Add tea and chicken. Simmer 10 minutes or until chicken reaches an internal temperature of 165 degrees. Remove chicken from saucepan and discard liquid. Allow chicken to rest 5 minutes. Cut chicken into bite-size pieces.
Cranberry-Orange Chicken Salad
Ever thought to poach chicken in a flavored tea? It's what gives this recipe that little extra something special. That and the Culinary Tours Orange Glazed Almonds with Dried Cranberries.
Servings and Ingredients
|8 c. water|
|3 tbsp. Culinary Tours black tea with blood orange and cranberry|
|1 lbs. chicken breast tenders|
|½ c. mayonnaise|
|1 tbsp. Hy-Vee yellow mustard|
|⅓ c. Culinary Tours orange glazed California almonds with dried cranberries, coarsely chopped|
|1 small shallot, finely chopped|
|1 stalk(s) celery, chopped|
|8 slice(s) Hy-Vee Bakery 10-grain bread|
Things To Grab
- Medium saucepan
- Meat thermometer
- Medium bowl
Mix together mayonnaise, mustard, almond and cranberry nuts, shallot, and celery in a medium bowl. Stir in chicken. Refrigerate for at least 1 hour.
Divide mixture between four pieces of bread. Top with remaining bread slices.
600 Calories per serving
Amounts Per Serving
- Total Fat: 29g
- Cholesterol: 80mg
- Sodium: 560mg
- Total Carbohydrates: 48g
- Protein: 28g
Vitamin D 0%
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