January 13, 2015
Tea-Brined Chicken Breasts On Asparagus Salad
Lightly pounding the chicken breast turns it into a chicken steak of sorts that will cook more quickly and evenly. Since breast meat is so lean, brining helps keep it juicy.
Yield: Serves 4
- To brine chicken, combine tea bags, salt and honey in heatproof mixing bowl. Pour boiled water over. Let stand 5 minutes. Discard tea bags. Whisk to dissolve salt. Stir in cold water. Cool to room temperature.
- Working one at a time, place chicken breast in a freezer bag. Lightly pound with meat mallet or rolling pin until evenly thick. Combine chicken, lemon, shallot and garlic in dish or container that will fit them snugly. Pour cooled brine over them to cover. Cover. Refrigerate 2 hours. Remove chicken from brine. Pat dry with paper towel. Refrigerate until ready to use.
- Preheat grill to medium. Clean and oil grate. Grill chicken until cooked through, 4 minutes per side. Rest 10 minutes.
- To make salad dressing, shake mustards, vinegar and oil in mason jar. Place greens and asparagus in mixing bowl. Add some dressing and season with salt and pepper. Toss and transfer to serving platter. Slice chicken and place over salad. Drizzle chicken with more dressing. Sprinkle with chives.