Liquid smoke and Lapsang Souchong tea lend their smoky qualities to this chicken salad roulade that is anything but ordinary.
Downloads:Smoked Birdie Salad Sandwiches
3 boneless skinless chicken breasts
3 cups water
¼ cup plus 1 teaspoon liquid smoke, divided
3 tablespoons Lapsang Souchong* loose tea leaves
1 cup mayonnaise
1 cup matchstick-cut carrots
2 tablespoons Dijon-style mustard
2 tablespoons honey
2 tablespoons minced onion
2 teaspoons salt
1 teaspoon ground black pepper
1 (16-ounce) loaf white bread, unsliced
Garnish: carrot rosettes and fresh parsley
• Place chicken in a large vegetable steamer. Set aside.
• In a large saucepan, combine water, ¼ cup liquid smoke, and tea leaves. Bring to a boil.
• Carefully place steamer with chicken over boiling water in pan. Cover, and cook chicken for 20 minutes. Remove chicken, and cool completely.
• Roughly chop chicken. Place chicken in the work bowl of a food processor. Add mayonnaise, carrots, mustard, honey, onion, salt, pepper, and remaining 1 teaspoon liquid smoke. Pulse until smooth. Set aside.
• Slice bread horizontally into ½-inch-thick slices. Using a rolling pin, roll until flattened and smooth.
• Spread ½ to ¾ cup mixture on bread. Carefully roll from narrow end to narrow end, roulade style.
• Wrap in plastic wrap, and refrigerate for at least 1 hour. Repeat with remaining mixture and bread.
• Remove roulades from refrigerator. Slice into ¼ -to ½-inch slices. Serve immediately.
• Garnish servings with carrot rosettes and parsley, if desired.
*For testing purposes, our test kitchen used Elmwood Inns Fine Tea.