Burmese Paleo Chicken Tea Leaf Salad
No joke, this salad is one of the most delicious, interesting, tasty, crunchy and tangy salads I have ever had.
Totally unique in flavor and bursting with nutrition.
Marinated tea leaves hold such a wonderful sweet and sour complex melody. The sunflower and slivered almonds create a delightful crunch when partnered with the cabbage and crisp vegetables… and then top it all with the crispy seasoned grilled chicken – simply incredible. Everything just commingles so wonderfully.
And that perfectly grilled chicken… oh the tender, moist and juiciness just makes this dish.
I love protein.
And veggies.
And this salad!
Besides this being an awesome tasting dish, it’s beautiful, too! Great for pleasing a crowd or wowing guests. π
Try out this mouth-watering salad and get ready to pleasantly surprise those bored tastebuds.
Burmese Paleo Chicken Tea Leaf Salad
Adapted from Absolutely Monica’s recipe
Tea Leaves:
- 1 cup white vinegar, divided
- 1/4 cup green tea leaves (Sencha, purchased at Whole Foods bulk section)
- 1/4 cup sesame oil
- 1/4 cup olive oil
- 1 tbsp Maggi seasoning (I could not find Maggi so I used soy sauce)
- 1 tbsp fish sauce
- dash salt and white pepper
Directions:
Place tea leaves, 1/2 cup white vinegar and 1/2 cup water in a bowl and let soak/soften for 1 hour. After an hour, rinse with cool water, removing any twigs or hard pieces from the leaves. Strain completely, squeezing the leaves to remove as much moisture as you can.
Put tea leaves in a food processor with remaining vinegar, sesame oil, olive oil, Soy sauce or Maggi seasoning and fish sauce, pulsing and scraping the sides often.
Process the tea leaf mixture until the leaves are finely minced. Add additional vinegar, fish sauce or Maggi seasoning if you want bolder flavors. Set aside while you prepare the salad.
Salad:
- 2 lbs grilled chicken, thinly sliced
- 1/2 medium head green cabbage, thinly sliced or shredded
- 1 tomato, sliced
- 1/4 cup green onions, sliced (about 2-3 green onions)
- 1/3 cup garlic, finely shopped and fried (see directions below)
- 1/4 cup sunflower seeds, unsalted
- 1/4 cup slivered almonds
- 1 lemon, sliced into wedges
- 1 jalapeno (optional), diced
Directions:
To prepare the fried garlic: Heat 2 tbsp olive or coconut oil in a pan on medium heat. Add the chopped garlic and toss (continuously!) until just starts to turn golden brown. Remove from heat and let cool. NOTE: Garlic will burn quickly so keep watch and toss it continuously in the pan.
Plate shredded or finely chopped cabbage on a large serving plate.
Place all chicken and all other salad ingredients onto the cabbage, arranging however you like. Add a few spoonfuls of tea leaf mixture to the middle of the dish.
Just before serving, squeeze lemon over the salad and toss salad so tea leaf mixture and all other veggies are mixed well.
Have you tried Tea Leaf Salad before?! I’ve been missing out for soooooo long!