Ensalada de Pollo al Té Negro con Aderezo Vainagreta

Ingredientes

• 1 clove garlic, minced
• juice of 1 lime
• 1 tsp (5 ml) Dijon mustard
• 1/4 cup (60 ml) olive oil
• salt and white pepper
• a pinch of sugar
• 2 chicken breasts
• 2 C (500 ml) strong black tea
• 100 g fresh watermelon, cubed
• 6 fresh whole litchis, peeled
• micro herbs for garnishing (optional)
• Tip: to bump up your salad serve over fresh rocket or a herbed lettuce mix.

Preparación

1. 1

   --- Vinaigrette ---

2. 2

   Combine the garlic, lime juice, mustard and olive oil in a small jam jar with a lid. Shake until emulsified. Season with salt, pepper and a pinch of sugar. Shake again.

3. 3

   --- Chicken Salad ---

4. 4

   To make the salad, place the chicken in an ovenproof glass dish and cover with the tea. Cover with foil and refrigerate for at least 2 hours.

5. 5

   Preheat the oven to 180 °C.

6. 6

   Remove the dish from the refrigerator. Keeping the foil on, bake for about 30 minutes or until completely cooked.

7. 7

   Remove the dish from the oven and shred the chicken while still hot, then toss with the vinaigrette.

8. 8

   Serve with cubes of watermelon, litchis and garnish with micro herbs, if using.