This tea-poached chicken salad is the stuff summer dinner dreams are made of!
2 small chicken breasts, trimmed
2L/70 fl oz cold water
80 ml/2.7 fl oz 80°C/176°F water
16 China Jasmine teabags
1 lemongrass stalk, cut in half
1 small knob ginger, peeled and quartered
1 clove garlic
1 medium cucumber, sliced lengthways
2 large handfuls snow peas, sliced lengthways
1 bunch asparagus, ends removed, halved
1 handful coriander, roughly chopped
1 handful Vietnamese mint, roughly chopped
1 handful Thai basil, roughly chopped
60 ml/2 fl oz olive oil
Salt and pepper
½ lime, juiced
2 spring onions, green part only, sliced into 2 cm thickness
Bring 2L/70 fl oz cold water to the boil, turn off the heat and leave to sit for 5 minutes. Add 15 China jasmine teabags (reserving 1 for later), lemongrass, ginger and garlic to the water and infuse for 5 minutes.
Remove teabags, add chicken breasts and poach on a very low heat until just cooked. Do not allow the water to rapid boil. Remove chicken breasts and set aside to cool slightly.
In a small cup or heatproof jug, infuse reserved China Jasmine teabag in 80°C/176°F water for 3 minutes, remove teabag and leave to cool for 20 minutes.
Place asparagus in a heatproof bowl, cover with boiling water, and sit for 5 minutes.
In a large salad bowl, add snow peas, cucumber, herbs, spring onion and asparagus and toss to combine.
When chicken is cool enough to handle, shred into pieces.
Add brewed China Jasmine to a small mixing bowl. Add olive oil, lime juice and salt and pepper and gently whisk to combine.
Pour dressing over salad, mix well, then top with shredded chicken. Divide between two plates and serve.