This nutty dish can be enjoyed as a salad or on a sandwich.
Created by Daniel J Lestrud, CEC, CCE
X
Nutrition Info
|
|
%DV |
| Calories: |
|
|
| Protein: |
|
|
| Carbohydrate: |
|
|
| Total Fat: |
|
|
| Alcohol: |
|
|
| Cholesterol: |
|
|
| Saturated Fat: |
|
|
| Monousaturated Fat: |
|
|
| Trans Fatty Acid: |
|
|
| Total Dietary Fiber: |
|
|
| Total Sugar: |
|
|
| Sodium: |
|
|
| Potassium: |
|
|
| Vitamin A (Retinol Equivalent): |
|
|
| Vitamin C: |
|
|
| Calcium: |
|
|
| Iron: |
|
|
| Vitamin D: |
|
|
| Thiamin: |
|
|
| Riboflavin: |
|
|
| Niacin: |
|
|
| Vitamin B6: |
|
|
| Folic Acid: |
|
|
| Vitamin B12: |
|
|
Ingredients
-
1 each whole chicken
-
8 Bigelow Constant Comment tea bags
-
2 celery rib, diced
-
4 scallion, sliced
-
1 cup mandarin orange, drained
-
1 cup cashew, toasted
-
1/2 cup yogurt
-
1/4 cup mayonnaise
-
1 teaspoon kosher salt
-
1/4 teaspoon white pepper
Instructions
Place whole chicken in large pot and cover with cold water. Add tea bags and poach till chicken is tender and meat is falling of the bone.
Let chicken cool in poaching liquid, save poaching liquid.
Dice celery, and slice scallion. Drain oranges and toast cashews.
When chicken is cool pull meat from bones and shred by hand. Combine celery, scallion, oranges and cashews and toss with 4 ounces of poaching liquid.
Add yogurt, mayonnaise, salt and pepper.
Chill and serve as salad or on bread as sandwich.