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Harvest Chicken Salad

Submitted by: Dawn Niermann

The tea gives the chicken an outdoor earthy taste and is complimented with the grapes and pecans.

Prep Time: 30-45 minutes
Serving Size:
  • 4 Chicken breasts bone and skin on
  • Water to cover chicken
  • 4-6 Tbl Hojicha Tea
  • 1 cup whipping cream
  • 1/2 cup Mayo
  • Bunch of Fresh Basil cleaned and rough chopped
  • Grapes red
  • Pecans Chopped
  • Romaine and/or Spring Mix
Place chicken in stew pot on stove.
Fill with just enough water to cover chicken.
Pour in Tea and let simmer on low for 20-30 minutes until cooked through and no pink remains. Remove chicken immediately from pot and let cool. When chicken is cool to touch shred and place in bowl. Add whipping cream, Mayo, Basil. Place Romaine Lettuce and or Spring Mix on a plate. Scoop chicken into center. Decorate with grapes and chopped pecans. Serves 6 large salads or Chicken Salad sandwiches with a side salad. Enjoy.

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