Sweet Tea Chicken Salad Recipe

Brew and sweeten tea

Brew 2 cups strong black tea (use 2 tea bags or 2 tsp loose leaf per cup). Let it steep 5 minutes, remove tea, then cool to room temperature. Stir in granulated sugar and brown sugar until dissolved; add cold water and stir to combine.

Make marinade

Into the cooled sweet tea, whisk lemon juice, orange juice, soy sauce, olive oil, minced garlic, and grated ginger until emulsified.

Prepare chicken

Trim excess fat from 4 chicken breasts and, if very thick, butterfly or pound to even thickness (~3/4 inch). Season both sides lightly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Marinate

Place chicken in a resealable plastic bag or shallow dish and pour the sweet tea marinade over it, ensuring chicken is fully coated. Seal/cover and refrigerate 2–4 hours (up to 6 hours). Do not exceed 8 hours to avoid texture changes from the acid.

Preheat grill

About 20 minutes before cooking, remove chicken from fridge to come closer to room temperature. Preheat a gas or charcoal grill to medium-high heat (about 400–450°F / 200–230°C). Oil the grill grates or brush chicken lightly with 1 tsp extra olive oil to prevent sticking.

Grill chicken

Remove chicken from marinade and let excess drip off. Grill chicken 5–6 minutes per side, until internal temperature reaches 165°F (74°C) and exterior has good char marks. Cooking time depends on thickness. Transfer to a cutting board and let rest 5 minutes before slicing.

Prepare salad base

While chicken rests, divide 8 cups mixed greens among 4 plates or a large serving bowl. Scatter 1 cup halved strawberries, 3/4 cup crumbled bleu cheese, 1/2 cup candied pecans, and 1/4 cup thinly sliced red onion evenly over the greens. Sprinkle torn mint leaves if using.

Slice chicken

Slice rested grilled chicken breasts diagonally into 1/4-inch thick slices. Arrange sliced chicken on top of each salad evenly.

Dress and finish

Drizzle about 3 tablespoons (approx. 45 ml) of your choice dressing per salad (adjust to taste). If serving family-style, serve dressing on the side. Garnish with a lemon wedge and additional crushed candied pecans or bleu cheese if desired.

Serve immediately while chicken is warm. Leftover grilled chicken can be stored in an airtight container in the refrigerator for up to 3 days; keep salad components separate to avoid sogginess.