Darlene Meyers-Perry describes herself simply as a Tea Enthusiast. She candidly shares that her relationship with tea has taken her on many wonderful adventures allowing her to build friendships with other passionate tea lover's from all around the world. Also a student of tea, Darlene is working her way through the different levels offered by the Specialty Tea Institute. Darlene is an enthusiastic member of the Board of Directors with the Mid-Atlantic Tea Business Association. Darlene shares her love for all things tea in her fun blog, The Tea Enthusiast's Scrapbook. Darlene invites the reader to join her on a journey through a tea lover's archives. Her most recent post includes a beautiful array of photographs of the MATBA tea infused Pot Luck gathering. Darlene offered Lapsang Souchong Chicken Salad on small wheat buns. Since this event was held in July, Darlene added the decorative USA flags as a tribute to the Olympics that were taking place in London. Perfect!Lapsang Souchong Chicken Salad
3 Fresh Chicken Breasts
2 tbsp Olive Oil
2 tsp Lapsang Souchong Tea Leaves, finely ground
Pinch of Thyme (fresh or dry)
Pinch of Paprika
Pinch of Adobo Seasoning
1 Small Red Onion, finely chopped
2-3 Tbsps of Mayonnaise
Small Whole Wheat Buns/Sliders
Slices of Cucumbers for decoration
1. Clean and pat dry the chicken breast. Coat with a thin layer of olive oil.
2. Season each side lightly with ground tea, thyme, paprika and adobo. Save some of the finely ground tea to mix with the mayo.
3. Heat up a little olive oil in a pan and then place the chicken breast inside to cook. Cover with a lid. Let chicken fully cook on each side.
4. After the chicken is cooked and has cooled off, cut up into small pieces and mix in red onion.
5. Mix the finely ground tea leaves into the mayonnaise and then mix this with the chicken. Serve on a small whole wheat buns, decorate with a thin slice of fresh cucumber and decorative picks.