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Green Tea Poached Chicken Salad

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Servings: Serves 4

Cook Time: 10 minutes

Prep Time: 45 minutes


2 quarts water (Salad)
12 tea bags of green tea (Salad)
1 teaspoon anise seed (Salad)
1/4 teaspoon black pepper (Salad)
4 each Boneless, skinless chicken breast, trimmed of excess fat (Salad)
1 tablespoon peanut oil (Salad)
1 tablespoon sesame seed oil (Salad)
1 each bermuda red onion (Salad)
1/2 cup Reduced fat mayonnaise (Sage-Scallion Dressing)
1/4 cup rice wine vinegar (Sage-Scallion Dressing)
1 teaspoon reduced-sodium soy sauce (Sage-Scallion Dressing)
4 fresh scallions, whites and half the greens, thinly sliced (Sage-Scallion Dressing)
2 tablespoon fresh sage, chopped or 2 tsp. dried sage (Sage-Scallion Dressing)
1/4 teaspoon salt (Sage-Scallion Dressing)
1 tsp. freshly ground pepper, or to taste (Sage-Scallion Dressing)
1 (7-oz.) pkg. Hannaford Spring Mix (Salad)
1 firm pear, cored, quartered, and thingly sliced (Salad)


1. Bring water to a simmer in a large pot. Tear open tea bags over pot and let leaves fall into water. Add anise seed and black pepper. Add chicken breasts and reduce to a gentle simmer (if tea mixture gets too hot, chicken will be tough) until chicken is just barely cooked through, between 10 and 15 minutes. (Cooking time will vary by thickness of chicken breasts.) Remove chicken when just done. Allow tea leaves to remain on chicken. Set aside to cool completely.
2. While chicken breasts are cooking, heat peanut or canola and sesame oils in a frying pan. Add red onion and sauti until it begins to soften, about 5 to 7 minutes. Remove from heat, draining any extra oil, and cool completely.
3. Prepare Sage-Scallion Dressing. In a large bowl, whisk together mayonnaise, vinegar, soy sauce, scallions, sage, salt, and pepper.
4. Chop or shred cooled chicken breasts. Add chicken and reserved onions to dressing bowl and toss to coat. Taste and adjust seasoning if needed.
5. Divide Spring Mix onto plates. Serve chicken salad mounded over greens. Garnish each plate with a quarter of the pear.
Source: Hannaford fresh Magazine, March - April 2007

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 300 kcal (15%)
Calories from Fat 117
Total Fat 13 g (20%)
Saturated Fat 3 g (13%)
Cholesterol 70 mg (23%)
Sodium 560 mg (23%)
Total Carbohydrates 19 g (6%)
Dietary Fiber 4 g (16%)
Protein 29 g (48%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a

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