Green Tea Chicken & Avocado Salad Recipe

Photo Credit: Recipe Corner - Amanda Patton
Cook Time: 20 min
Prep Time: 1 hour (marinating time)
Ingredients
( Serves 4 )
For the marinade:
1 cup hot brewed green tea
1 1/2 tablespoon honey
1 teaspoon ground coriander
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
2 teaspoon fresh ginger (grated)
2 whole garlic cloves (minced)
2 tablespoon sesame oil
*
For the salad:
1 tablespoon fresh lemon juice
1 tablespoon canola oil
2 whole large boneless, skinless chicken breasts
4 cup fresh arugula
2 whole avocados (skin and seeds removed, sliced)
1/4 cup red onion (finely chopped)
1/4 cup pecans (chopped)
Directions
  1. In a large bowl, stir hot tea and honey together until honey completely dissolves. Allow mixture to cool. Add coriander, salt, pepper, ginger, garlic, and sesame oil. Use a whisk to stir the mixture until well-combined.
  2. Place chicken breasts in a large zip-top plastic bag and pour in half of marinade. Seal bag and allow chicken to chill 1-5 hours.
  3. Add lemon juice to remaining marinade and stir to combine. In a small saucepan over medium-high heat, bring remaining marinade to a simmer and allow to cook for 8-9 minutes, or until reduced by half. Remove sauce from heat and set aside.
  4. Remove chicken breast from marinade; discard marinade in bag. Use a paper towel to dab excess moisture from chicken.
  5. Heat 1 tablespoon of canola oil in a large skillet over medium heat. Add chicken breasts to pan and cook until browned (and insides are no longer pink), about 4-5 minutes on each side. Remove chicken from heat and allow to cool for 5 minutes before slicing into strips.
  6. Distribute arugula evenly amongst 4 salad plates. Arrange a few slices of avocado and chicken over arugula on each plate. Sprinkle red onion and pecans over each plate, then drizzle with green tea sauce. Serve immediately.

Popular Recipes

Cranberry-Brie Turkey Roulade with Red Wine Sauce Recipe

Not ready to commit to roasting a whole turkey this Thanksgiving? Cut a few corners without sacrificing flavor with these tasty turkey breasts. They're stuffed with fresh herbs, cranberries, and walnuts and finished off with a drizzle of Red Wine Cranberry Sauce.

Pesto Turkey Sandwich Recipe

These picnic sandwiches are fun to make and wrap up, and even more delicious to eat, with their layers of seasonal pesto, mozzarella, turkey and tomatoes.

Sweet Potato Muffins Recipe

Sweet potato puree makes these muffins very moist and the pecan crumb topping adds an extra sweet touch. It's the holiday edition of breakfast-on-the-go.