Tea-Crusted Chicken & Walnut Salad

4 servings

20 mins

Prep Time

20 mins

Total Time


  • Fresh greens of your choice
  • 1 cup walnuts
  • 6-8 boneless, skinless chicken tenderloins
  • 1 cup Panko crumbs (Japanese bread crumbs)
  • 1 tsp Matcha
  • 1 tsp salt
  • 2 tbsp mayonnaise
  • 2 tbsp Steeped Tea's MinTEA Mediterranean Dressing Mix
  • ¼ cup vinegar
  • 1 cup oil of choice


  1. Combine Panko, salt and Matcha, set aside. Pat chicken dry and brush both sides with mayonnaise. Dredge chicken in Panko mixture.
  2. Spray a skillet with nonstick cooking spray and heat over medium heat. Add coated chicken and cook until chicken is golden brown on each side, about 2-3 minutes per side. Remove from pan, cover and set aside.
  3. Whisk MinTEA Mediterranean Dressing Mix with vinegar and oil until well blended and set aside.
  4. To assemble the salad, place greens on a serving plate and top with warm chicken and walnuts. Drizzle with vinaigrette.