Lapsang-Poached Chicken Salad

• 4 large chicken breasts
• 11 tablespoons soy sauce, divided
• 2 tablespoons Lapsang loose tea leaves
• 3/4 cup light mayonnaise
• 1/3 cup diced red bell pepper
• 1/3 cup diced yellow bell pepper
• 1 small Granny Smith apple, diced
• 1 garlic clove, minced
• 1 1/4 teaspoons grated fresh ginger
• 1/4 teaspoon freshly ground pepper

1. Place chicken and cold water to cover in a Dutch oven; add 9 tablespoons soy sauce and tea leaves. Bring to a boil over medium-high heat; reduce heat, and simmer 20 minutes. Remove chicken, and let stand 30 minutes to cool; roughly chop chicken.
2. Stir together chicken, mayonnaise, and next 6 ingredients in a large bowl; stir in remaining 2 tablespoons soy sauce. Cover and chill until ready to serve.

chicken breasts, soy sauce, light mayonnaise, red bell pepper, yellow bell pepper, apple, garlic, ginger, freshly ground pepper

Taken from www.myrecipes.com/recipe/lapsang-poached-chicken-salad (may not work)