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.
- 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
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.