Tea-Smoked Chicken Salad with Coriander and Pickled Red Onions

Tea-Smoked Chicken Salad with Coriander and Pickled Red Onions
Photo by Romulo Yanes

Ingredients

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

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

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