Green Tea is added to both the chicken and the salad dressing. Just rip open a tea bag of good quality green tea and fire up the grill tonight.
You will need:
- 2 chicken breasts – sliced into strips
- 1 tsp green tea (just rip open a tea bag – I used more in the salad dressing so save some)
- 2 cloves garlic – crushed or grated
- 1 tbsp freshly grated ginger (I store mine in the freezer and grate it frozen)
- 3 tbsp extra virgin olive oil – I used Amelia oil from Umbria in Italy
- 1 tbsp Worcestershire sauce
- salt and pepper (1/4 tsp of each)
- 1/4 cup extra virgin olive oil – I used Mandranova Nocellara (fruity and green!)
- 1/2 tsp green tea (from a tea bag)
- 3 tbsp white balsamic vinegar – I used a Pineapple Balsamic from Lucero oil in California
- salt and pepper to taste
- greens – I used a zen mix of tender leaves and bitter greens
- 1/2 small fennel bulb – grated thinly on a mandolin
- 4-5 mushrooms – sliced
- 2 green/spring onions
- 1 tomato
- 1/4 cup of toasted pine nuts
Step 1: start with two chicken breasts sliced into large strips. Add to a bowl with one heaped tsp of green tea from a tea bag. Add garlic, ginger, extra virgin olive oil, Worcestershire sauce, salt and pepper. Let marinate for a few hours if possible.
Step 2: make salad dressing. In a measuring cup or small jar add extra virgin olive oil, green tea from the same tea bag, white balsamic vinegar, salt and pepper to taste. Shake/mix and adjust seasoning if necessary. Set aside.
Step 3: grill chicken until cooked. This will take a few minutes on each sides on a hot grill.
Step 4: add greens to a large bowl
Step 5: finely slice fennel on a mandolin, slice mushrooms, spring onions and tomatoes. Add a few fennel fronds as well.
Just before serving toss dressing over tender greens and add warm chicken to salad and a sprinkle of toasted pine nuts.