Tea-Poached Chicken Salad

A quick poach in spice-infused, smoked black tea gives chicken breasts a stunning golden color and juicy, bold flavor.

Active Time: 40 mins
Total Time: 55 mins
Servings: 4
Yield: 4

Lapsang souchong — a Chinese tea that has been dried and roasted over fires with pine wood logs — pairs well with buttery toasted walnuts and sweet shallots in this salad, dressed with a smoky vinaigrette and topped with chicken. Poaching the chicken and the eggs in the rust-colored tea also gives them an inviting, deep golden brown hue. Don’t forget a dash of smoked sea salt at the end to bring this savory dinner salad together. 

Frequently Asked Questions

• What is Lapsang souchong?

  Lapsang souchong is a Chinese black tea known for its aroma and bold flavor. The tea leaves are dried over pine fires, giving them their signature smoky aroma. Flavor notes also include woody pine and smoked paprika.

• Where can you buy Lapsang souchong?

  Because Lapsang souchong is a rarer tea, you can find it at specialty grocery stores or tea shops. You may have luck finding it in the tea section at an Asian grocery store, and you can also purchase it online. 

• What is poaching?

  Poaching, a technique in which foods are submerged in liquid and gently cooked, keeps lean proteins like chicken or fish succulent while also adding flavor. Here, chicken breasts and eggs are simmered in brewed Lapsang souchong tea, taking on the tea’s woodsy, smoky aroma and flavor as they cook.

Notes from the Food & Wine Test Kitchen

“Don’t fear a 20-minute cook on the eggs,” says F&W recipe developer Melissa Gray. With poaching, everything cooks at a much lower temperature than with other methods.” 

This recipe makes extra dressing (about 1/2 cup). You can serve it on the side or save it for your next salad. It also makes for a delicious drizzle on steak. 

Make ahead

Dressing can be made and stored in an airtight container in the refrigerator for up to one week.

Suggested pairing 

Our wine editor recommends a minerally, floral Albariño, such as Granbazán Etiqueta Ámbar.

Ingredients

• 6 1/2 cups water, divided, plus more as needed

• 1/2 cup plus 2 tablespoons smoked loose-leaf black tea (such as Lapsang souchong), divided

• 1/4 cup golden raisins

• 1/4 cup packed light brown sugar

• 4 whole star anise

• 2 cinnamon sticks

• 2 tablespoons plus 1/4 teaspoon kosher salt, divided

• 4 boneless, skinless chicken breasts (about 8 ounces each)

• 4 large eggs

• 2 tablespoons white balsamic vinegar

• 1 teaspoon fresh thyme leaves, plus more for garnish

• 1 teaspoon honey

• 1/2 teaspoon Dijon mustard

• 1/4 teaspoon black pepper, plus more for garnish

• 1/2 cup extra-virgin olive oil

• 4 heads Little Gem lettuce, leaves separated (about 12 cups)

• 1 cup chopped toasted walnuts

• 1/2 cup thinly sliced shallot (about 1 shallot)

• Smoked flaky sea salt (such as Maldon), for garnish

Directions

1. Heat 1/2 cup water in a small saucepan or a tea kettle over high until a thermometer registers 205°F, about 3 minutes. Remove from heat; stir in 2 tablespoons tea leaves. Cover and let steep 3 minutes. Pour tea through a fine wire-mesh strainer into a small heatproof bowl; discard tea leaves. Add raisins, and let soak, uncovered, at room temperature, until plump, at least 30 minutes or up to 1 hour.

2. Meanwhile, fill a small bowl with ice and water; set aside. Bring brown sugar, star anise, cinnamon, and remaining 6 cups water to a boil in a high-sided medium skillet over high. Stir in 2 tablespoons kosher salt and remaining 1/2 cup tea leaves. Reduce heat to medium-low, and add chicken and eggs. Cover and cook, undisturbed, 10 minutes. Transfer eggs to a work surface. Lightly crack shells all over using the back of a spoon; return eggs to poaching liquid. Flip chicken; cover and cook, undisturbed, until a thermometer inserted in thickest portion of chicken registers 155°F, about 10 minutes. (Temperature will continue to rise to 165°F as chicken rests.) Transfer chicken to a plate, brush off any large tea leaves, and let rest 10 minutes. Transfer eggs to bowl of ice and water; let cool 5 minutes. Discard poaching liquid.

3. Meanwhile, transfer raisins and soaking liquid to a blender. Add vinegar, thyme, honey, Dijon, pepper, and remaining 1/4 teaspoon kosher salt; process until smooth, about 30 seconds. With blender running, drizzle in oil, and process until thick and glossy, about 30 seconds; set aside. Add up to 1 tablespoon water, 1 teaspoon at a time, to thin if desired.

4. Peel eggs, and cut in half lengthwise. Toss together lettuce, walnuts, shallot, and 1/2 cup vinaigrette in a large bowl. Slice chicken breasts 1/4 inch thick. Serve chicken and eggs over salad; garnish with smoked sea salt and additional thyme leaves and pepper. Serve with remaining vinaigrette on the side.

Originally appeared in Food & Wine magazine, April 2024