Tricolor #Wintersalad With Mint Jubilee Tea Dressing
I'm a huge fan of fine blended teas; these blended teas can be used in many recipes. I was tagged on Facebook (Bangalore foodies club to create a recipe using tea) therefore I created this patriotic tricolor salad with mint jubilee tea dressing 😀😋
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This one of tea box's signature blends that's both delicious and fragrant. It features locally sourced spearmint, fennel seeds and marigold petals that have been expertly blended with a high-grown green tea to produce a cup that's thoroughly refreshing.
Uplifting notes of mint and fennel
The liquor is vibrant and immensely fresh tasting. A dominant note of mint persists throughout the length of the cup, enhanced momentarily, by the sweetness of fennel seeds. The tea is smooth with mellow vegetal flavors discernible in the undertone that complement the fresh notes perfectly.
Best enjoyed with lightly flavored foods like steamed seafood and soft cheeses.
3 Heads of Lettuce or 250 Grams
250 Grams of Mixed Greens Rocket and Lollo Rosso
100 Grams Grated Cheddar
200 Grams Feta
3 Tbsp Each Melon, Cashew and Roasted Peanuts
1 Tbsp Minced or Crushed Garlic
1 Tbsp Lime Juice
2 Orange Segments or 1 Cup Orange Segments
1/2 Tbsp Chilly Powder
1/2 Tsp Pepper Powder
1/2 Dried Oregano
1 Mint or Jasmine Tea Pack from Teabox
200 Grams Chicken Breasts
1 Tbsp Butter
1/3 Cup Warm Water
2 Tbsp Olive or Sunflower Oil
Salt as required
Separate the lettuce and lollo rosso leaves thoroughly wash, drain excess moisture using a colander pat dry. Cut the chicken breasts into finger length strips, wash pat dry.
Heat a pan on medium flame gently dry roast cashews, melon seeds and peanuts till crunchy reserve in a bowl. Peel the orange remove the membrane and seeds reserve the segments. Grate cheddar cheese and chop feta cheese into bite size pieces reserve.
In a mixer-jar add 1 tbsp of each melon seeds, peanuts and cashew nuts. Add 1 tbsp cheddar cheese, lime juice, mint jubilee tea and salt grind to form a coarse paste. Add olive oil 2 tbsp with luke warm water and grind to form a smooth paste.
Heat a pan on medium flame with 1 tbsp butter. Once the butter melts add minced garlic and fry until raw flavor reduces.
Add chicken to the garlic and fry for 2 minutes. Add chilly powder, oregano, pepper powder, and salt as per taste toss and fry for a minute.
Add 1/3 cup water to the chicken cover and cook until water evaporates and the chicken is well coated in the masala. Once the moisture evaporates remove from flame and reserve.
In a salad bowl tear and add the lettuce leaves and lollo rosso into bite size pieces. top with cheddar cheese, orange segments, cashews, melon seeds and peanuts toss all the ingrdients.
Before serving top the salad with chicken and place the dressing on the side or mix all the ingredients crumble and garnish with feta serve right away...Enjoy 😊😋