Steep the tea leaves in 3 c cold water for 30 minutes. Strain &
discard the leaves.
In a medium skillet, arrange the chicken breasts in a single layer;
pour in the strained tea. Add the ginger, garlic & a pinch each of
salt & pepper. Bring to a boil, then lower the heat, cover & simmer
until the chicken is cooked through, 10 to 15 minutes. Remove from the
heat & let stand for 15 minutes. Drain & set the chicken aside.
Shred the chicken into small pieces & place in a shallow bowl; cover &
refrigerate until chilled, about 20 minutes. Stir in the mayo, sesame
oil, tarragon & basil until combined.
Spread each bread slice with butter & top 6 of the slices with 1/2 c
chicken salad; top with the remaining bread. Trim the crusts & cut the
sandwiches into 4 triangles. Pour sesame seeds onto a saucer & dip 2
sides of each sandwich into the seeds to coat.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 recipe (1815g)|
|Recipe Makes: 1|
|Calories from Fat: 1524 (53%)|
|Amt Per Serving||% DV|
|Total Fat 169.3g||226 %|
|Saturated Fat 33.3g||167 %|
|Monounsaturated Fat 52.1g|
|Polyunsanturated Fat 73.2g|
|Cholesterol 649.3mg||200 %|
|Sodium 2411.8mg||83 %|
|Potassium 3159.9mg||83 %|
|Total Carbohydrate 93.9g||28 %|
|Dietary Fiber 16.9g||68 %|
|Sugars, other 77.1g|
|Protein 240.8g||344 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2850
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