Nuwara Eliya Tea-Poached Chicken Salad
Chicken breast gently poached in Nuwara Eliya tea, sliced over a bright salad of greens, citrus, and toasted almonds — light enough to let the tea's floral notes carry through.
Because Nuwara Eliya is so pale and floral, it works less like a typical 'black tea marinade' and more like a delicate poaching liquid — closer to how you'd use a light green tea than a smoky lapsang souchong. Poaching chicken in it infuses the meat with a subtle perfume rather than a heavy tannic bite.
The trick is keeping the poaching liquid at a bare simmer, never a rolling boil, so the tea doesn't turn bitter and the chicken stays tender and moist. A few aromatics — lemon peel, a bay leaf, a few peppercorns — round out the broth without competing with the tea's own fragrance.
Once the chicken is cooked and cooled, slice it thin and lay it over a bed of mixed greens, orange or grapefruit segments, and toasted almonds. The citrus and the leftover hint of tea on the chicken speak to each other in a way that feels considered rather than accidental.
Finish with a light vinaigrette made from olive oil, a splash of the poaching liquid, and a touch of honey — it ties the whole plate back to the tea without ever overwhelming it. This is a salad for a warm afternoon, ideally eaten with a fresh cup of the same Nuwara Eliya alongside it.
Ingredients
- 2 boneless, skinless chicken breasts
- 4 cups water
- 3 tbsp loose-leaf Nuwara Eliya tea (or 4 tea bags)
- 2 strips lemon peel
- 1 bay leaf
- 6 whole peppercorns
- 5 cups mixed salad greens
- 1 orange, segmented
- 1/4 cup toasted sliced almonds
- 2 tbsp olive oil
- 1 tsp honey
- Salt to taste
How to make it
- 1Bring water to a near-boil, add the tea, lemon peel, bay leaf, and peppercorns, and steep 4 minutes. Strain and return the liquid to the pot, discarding the leaves.
- 2Bring the strained tea liquid to a gentle simmer (not a boil). Add the chicken breasts, cover, and poach for 12–15 minutes until just cooked through (internal temperature 75°C/165°F).
- 3Remove chicken and let it cool slightly, reserving 2 tablespoons of the poaching liquid for the dressing.
- 4Slice the chicken thinly and arrange over the salad greens with the orange segments and toasted almonds.
- 5Whisk the reserved poaching liquid with olive oil, honey, and a pinch of salt. Drizzle over the salad and serve immediately.
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