Tea-Smoked Chicken Salad with Coriander and Pickled Red Onions

Ingredients

• 1 Tbs. Asian chili sauce, such as Sriracha
• ½ cup fresh cilantro
• Kosher salt
• 2 Tbs. coriander seeds
• ¼ cup light brown sugar
• ½ cup matchstick-cut carrots
• 4 boneless, skinless chicken breast halves (about 2 lb. total)
• + 10 more ingredients
• • Kosher salt and freshly ground black pepper
  • ¼ cup rice, preferably jasmine
  • ¼ cup whole-leaf jasmine tea
  • ½ medium red onion, thinly sliced (about 1-½ cups)
  • ½ cup thinly sliced red bell pepper
  • 2 cups thinly sliced green cabbage
  • 1 tsp. granulated sugar
  • 6 Tbs. rice vinegar
  • 2 Tbs. vegetable oil
  • Kosher salt and freshly ground black pepper

In a small bowl, combine 2 Tbs. warm water with the rice vinegar, sugar, and 1/4 tsp. salt; whisk until dissolved. Add the onions and let sit for at least 30 minutes.

View full recipe at Fine Cooking