Sweet Tea Chicken Summer Salad
Enjoy a refreshing blend of sweet tea marinated chicken served atop a bed of crisp greens and fresh vegetables.
Equipment
- salad spoons
Ingredients
- 2 chicken breasts
- 2 cups sweet tea
- 1 head romaine or green leaf lettuce chopped
- 1 tomato sliced
- 1 cup carrots shredded
- 5-6 strawberries sliced
- ½ cup red onion chopped
- 1 cup radicchio chopped
- ¼ cup Parmesan cheese grated
- 1 cup croutons optional for topping
- 1 tablespoon olive oil
- 4 tablespoons apple cider vinaigrette
- salt & pepper to taste
Instructions
- Brew the sweet tea and allow it to cool; if using bottled sweet tea, start from room temperature. Pour two cups of the tea into a resealable bag along with the olive oil and salt and pepper, to taste. Add the chicken breasts to the bag, seal, and marinate for at least one hour or up to 24 hours.
- Grill the chicken for 3-5 minutes per side, until the internal temperature reaches 165°F. Let it cool for about fifteen minutes (you can also serve it chilled) then cut into slices.
- While the chicken is cooling, chop the romaine or green leaf lettuce into bite-size pieces. Chop the strawberries, red onion, radicchio, and tomatoes as desired. Add everything to a large bowl with the shredded carrots, croutons (if using), and Parmesan cheese.
- Gently toss the salad with your desired amount of apple cider vinaigrette. Either serve the salad with the chicken strips on top or mix the strips into the salad. Serve on a warm day and enjoy!
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