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Chicken Salad with Thé au Tibet Tea

  • 2 cups strong Thé au Tibet Tea (4 heaping teaspoons tea to 2 cups water)
  • 6 chicken tenders
  • Zest of 2 tangerines or oranges
  • Salt and pepper to taste
  • ¼ cup mayonnaise
  • 2 Tablespoons sliced dried mango
  • Chopped mint

    1. . Marinate the chicken tenders in the tea for a couple hours [or leave overnight].
    2. . Pour into a saucepan-add the tangerine zest and bring to the boil-immediately reduce heat and simmer 5 minutes.
    3. . Turn off the heat, cover, and allow to stand for 15 minutes.
    4. . Strain chicken tenders and cut into small pieces Reserve tea.
    5. . Season chicken to taste with salt and pepper.
    6. . Add 1-2 Tablespoons reserved tea to the mayonnaise and stir into the chicken.
    7. . Top with the dried mango slices and chopped mint.
    8. . Note: this salad may also be served on rice which has been cooked in leftover The au Tibet tea.


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