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For more about this recipe: Amazing Tea to Support Kenyan Farmers – JusTea
Steep tea leaves in 1 1/2 cups water for four minutes. Strain, and stir in salt and chill, and allow to cool. Place chicken breasts in shallow glass dish, pour over cold tea to cover, and refrigerate 12 hours.
To make dressing: combine all ingredients in small glass jar, and shake well. Refrigerate until ready to use.
Remove chicken breasts from tea brine, pat dry, and sprinkle with peppercorns. Heat safflower oil in skillet over medium heat. Cook chicken breasts, turning once, about 4 minutes per side, until just cooked through. Remove to platter, and cool.
Slice chicken breasts at an angle into 4–5 slices each. Arrange lettuce on four plates; top with alternating slices of chicken, plum, and cucumber. Drizzle with dressing, and serve immediately.
- Calories 280
- Carbohydrate Content 7 g
- Cholesterol Content 75 mg
- Fat Content 15 g
- Fiber Content 2 g
- Protein Content 25 g
- Saturated Fat Content 2 g
- Sodium Content 610 mg
- Sugar Content 5 g