Go beyond the glass and feast on this Grilled Sweet Tea Chicken Salad made with seasonal produce and a sweet tea vinaigrette that doubles as a marinade.
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Grilled Sweet Tea Chicken Salad

Go beyond the glass and feast on this Grilled Sweet Tea Chicken Salad made with seasonal produce and a sweet tea vinaigrette that doubles as a marinade.

Ingredients

  • 1 tea bag black tea
  • 1/4 cup brown sugar
  • 3 tbsp stone grain mustard
  • 2-3 gloves garlic finely minced
  • 3 tbsp cider vinegar
  • 2 tbsp fresh thyme
  • 2/3 cup canola oil divided
  • 1 pound chicken breast
  • 4 cups spring greens
  • 1 cup fresh spinach
  • 1 cup arugula
  • 1 small bunch asparagus spears approximately 6-7 spears
  • 1/2 pint fresh strawberries tops removed and sliced thinnly
  • 1/4 sugared almonds roughly chopped
  • 2 tsp fresh ground black pepper
  • Salt to taste

Instructions

  • Bring 1/2 cup water to a boil in a medium saucepan, add brown sugar. Stir until dissolved. Place tea bag in saucepan, remove from here. Set aside to cool.
  • Add sweet tea, mustard, garlic, vinegar, thyme, and 1/2 cup oil to a large bowl or mason jar. Whisk or close and shake to combine.
  • Place chicken in a large sealable plastic bag, cover with approximately 1/3 of the dressing. Reserve remaining. Marinate chicken for at least 30 minutes.
  • Heat a large cast iron skillet or grill pan over medium high heat.
  • Toss asparagus spears with 2 tablespoons oil. Place in pan, grill 4-5 minutes until tender. Cut into bite-sized pieces. Set aside.
  • Remove chicken from marinade, pat off excess liquid with paper towel. Oil skillet as needed with remaining oil. Grill chicken 4-5 minutes per side until done. Let rest 5 minutes before slicing.
  • Add greens to a large bowl. Top with chicken and remaining ingredients. Drizzle with desired amount of reserved dressing. Salt and pepper to taste.