Lapsang Souchong tea gives this chicken salad a distinct smoky flavor. One ounce is enough for the recipe.
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.
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.