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Lapsang-Poached Chicken Salad

Prep time 25 mins
Cook time 25 mins
Stand time 30 mins
Yield Makes 4 to 6 servings
Lapsang Souchong tea gives this chicken salad a distinct smoky flavor. One ounce is enough for the recipe.


  • 4 large chicken breasts
  • 11 tablespoons soy sauce, divided
  • 2 tablespoons Lapsang loose tea leaves
  • 3/4 cup light mayonnaise
  • 1/3 cup diced red bell pepper
  • 1/3 cup diced yellow bell pepper
  • 1 small Granny Smith apple, diced
  • 1 garlic clove, minced
  • 1 1/4 teaspoons grated fresh ginger
  • 1/4 teaspoon freshly ground pepper

How to Make It

  1. Place chicken and cold water to cover in a Dutch oven; add 9 tablespoons soy sauce and tea leaves. Bring to a boil over medium-high heat; reduce heat, and simmer 20 minutes. Remove chicken, and let stand 30 minutes to cool; roughly chop chicken.

  2. Stir together chicken, mayonnaise, and next 6 ingredients in a large bowl; stir in remaining 2 tablespoons soy sauce. Cover and chill until ready to serve.