Fruity chicken salad

 

The Yankee recently made a discovery, and I’m in love.

With tea.

I used to buy gallons of fruit tea from a BBQ joint called JJ’s in Spring Hill, TN. It was amazing, and usually came in a washed out gallon-size pickle or mayonnaise container. Fine by me, as long as it ended up in my kitchen.

We moved away from Spring Hill about nine years ago, though, and I have been fruit-tea-less and bereft.

UNTIL NOW.

The Yankee found Alley Cat Tea at our local Publix and bought some for me to try. It is the real deal, folks. So much so that they don’t even know I’m writing this review/recipe — they didn’t give me any free or pay me, I just think it’s so great that y’all should know about it. To be fair, they DID offer to give me some tea, but our schedules do not mesh well. 🙂

Anyway!

My favorite is to just drink it straight, but a little Jack Daniel’s in it doesn’t hurt either. 😉 I wanted to find a way to cook with it, too, so I made this fruity/fruit-tea (see what I did there) chicken salad and it’s SO GOOD. It has sweetness from the tea, pineapple, and craisins; it has a tiny bit of sour from the lemon juice, and the chicken holds it all together. It does not have celery, because I don’t like eating dental floss.

To make your own:

  • 2 chicken breasts, marinated (see below)
  • 1 cup fruit tea, divided
  • 2 ounces mayonnaise
  • 1/2 granny smith apple, diced
  • 1/4 cup craisins
  • 1 small can crushed pineapple, drained
  • juice of one lemon
  • Salt, pepper
  1. Cut the chicken breasts into large chunks, and marinate in 3/4 cup fruit tea — at least a couple hours, preferably overnight
  2. Cook the chicken in the tea; I did mine in a slow cooker for about 2 hours, then shred the chicken
  3. Mix cooled, shredded chicken with mayo, apple, raisins, pineapple, lemon juice, plus remaining 1/4 cup fruit tea, then add salt and pepper to taste

 

This is amazing served as a sandwich on Hawaiian rolls, and also great with crackers for little appetizers. Enjoy!

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