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Green Tea Chicken Salad Sandwiches
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Servings:
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about
scaling
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Cook Time: |
30 Min |
Prep Time: |
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Cook Method: |
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Cook Temp: |
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1. In a medium bowl, heat rice vinegar in
microwave on high for 1 minute. Place tea
bag in vinegar and steep 2 minutes. Remove
tea bag, squeezing out extra vinegar; discard.
2. Separate white and yolk of hard-boiled
egg. Add yolk to vinegar and mash in with
a fork; mix until smooth. Stir olive oil and
salt into mixture until well combined. Set
aside.
3. Finely chop egg white and add to a
large bowl. Add chicken and bell pepper.
Peel apple and coarsely grate into the mixture;
stir well. Add scallions, parsley, and
black pepper. Stir rice vinegar dressing
and pour over chicken. Mix thoroughly.
4. Separate the endive leaves (about 6 per
head) and arrange 24 leaves on a platter.
Spoon about 11.2 Tbsp. of the chicken salad
on top of each leaf. May be made a few hours
in advance and kept cold in refrigerator.
Source: Sep/Oct Hannaford's Fresh Magazine
Nutrition Facts |
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Serving Size
(75g
)
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Servings Per Container
12
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| Amount Per Serving |
| Calories 80 |
Calories from Fat 33 |
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% Daily Value * |
| Total Fat 3.7g |
6% |
| Saturated Fat 1g |
4% |
| Trans Fat 0g |
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| Cholesterol 38mg |
12% |
| Sodium 62mg |
3% |
| Total Carbohydrate 4g |
1% |
| Dietary Fiber 1g |
4% |
| Sugars 2g |
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| Protein 8g |
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| Vitamin A 9% |
Vitamin C 36% |
| Calcium 1% |
Iron 3% |
| * Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
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Calories |
2,000 |
2,500 |
| Total Fat |
Less Than |
65g |
80g |
| Saturated Fat |
Less Than |
20g |
25g |
| Cholesterol |
Less Than |
300mg |
300mg |
| Sodium |
Less Than |
2,400mg |
2,400mg |
| Total Carbohydrate |
Less Than |
300g |
375g |
| Dietary Fiber |
Less Than |
25g |
30g |
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| Calories per gram: |
| Fat 9 - Carbohydrate 4 - Protein 4 |
back to top
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1/4 cup |
Rice vinegar |
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1 ea |
Green tea bags |
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1 ea |
Hard boiled eggs |
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2 Tbs |
Extra virgin olive oil |
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1/4 tsp |
Kosher salt |
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2 cup |
Cooked chicken breast |
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1 ea |
Red bell pepper, chopped |
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1 ea |
Granny smith apples |
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2 ea |
Scallions, white and light green parts, thinly sliced |
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3 Tbs |
Finely chopped parsley |
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1/4 tsp |
Black pepper, ground |
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4 ea |
Belgian endive leaves |
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