Darjeeling-Poached Chicken Salad Sandwiches
Serves: 10
 
Ingredients
  • 3 quarts water
  • 2 pounds boneless skinless chicken breasts
  • ¾ cup loose Second Flush Darjeeling black tea leaves*
  • 3 teaspoons kosher salt, divided
  • 1 cup mayonnaise
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon fresh lemon juice
  • ½ cup chopped celery
  • ½ cup quartered red grapes
  • ¼ cup diced red onion
  • 1 tablespoon thinly sliced fresh chives
  • ¼ teaspoon ground black pepper
  • 10 thin slices whole wheat bread
Instructions
  1. In a large stockpot, bring 3 quarts water to a simmer over medium heat. Reduce heat to medium-low. Add chicken, tea leaves, and 2 teaspoons salt; cover and simmer until a meat thermometer inserted in thickest portion of chicken registers 165°, approximately 10 minutes. Remove chicken from liquid, and let cool completely. Strain tea leaves from liquid.
  2. Using a sharp knife, chop and reserve 2 tablespoons steeped tea leaves.
  3. In a large bowl, whisk together mayonnaise, parsley, 2 tablespoons reserved steeped tea leaves, and lemon juice.
  4. Using a sharp knife, finely chop chicken. Add to mayonnaise mixture, stirring well. Add celery, grapes, onion, chives, pepper, and remaining 1 teaspoon salt, stirring well. Cover and refrigerate until ready to serve.
  5. Spread a thick layer of chicken salad onto 5 bread slices. Top with remaining bread slices.
  6. Using a serrated knife in a gentle sawing motion, trim and discard crusts from all sides of sandwiches. Cut each sandwich diagonally into 2 triangles. Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate until serving time.
Notes
"Flush" refers to the plant's new growth. If Second Flush is not available, another flush may be substituted.
Recipe by TeaTime Magazine at https://www.teatimemagazine.com/darjeeling-poached-chicken-salad-sandwiches/