Ingredients

• 4 c. Milo's Famous Sweet Tea, divided (for the brine)
• ⅓ c. kosher salt (for the brine)
• 2 tbsp. brown sugar (for the brine)
• 1 lemon, sliced (for the brine)
• 4 4 garlic cloves, crushed (for the brine)
• 1 tbsp. black peppercorns (for the brine)
• 2 star anise pods (for the brine)
• 2 bay leaves (for the brine)
• 6 sprigs of fresh thyme (for the brine)
• 2 lbs. chicken breast
• 1 tbsp. olive oil
• 3/4 c. mayonnaise
• 1/4 c. sour cream or Greek yogurt
• 1 tbsp. dijon mustard
• 1 fresh lemon juice
• 1 tsp. lemon zest
• 2 tbsp. finely minced shallot
• 2 tbsp. chopped fresh parsley
• 1 tbsp. chopped fresh thyme
• 2 celery ribs, diced
• 1/2 c. toasted pecans
• 1/2 c. diced Honeycrisp apple

Instructions

1. Brine the chicken: 1. In a saucepan, combine 1 cup of the Milo’s Famous Sweet Tea with the salt, brown sugar, garlic, peppercorns, star anise, bay leaves, and thyme. 2. Bring to a simmer, stirring until the salt dissolves. 3. Remove from heat and add the remaining 3 cups of cold Milo’s Famous Sweet Tea and the lemon slices. 4. Chill brine mixture completely. 5. Use the mixture to brine the chicken for 2-4 hours. 6. After brining, remove the chicken from the brine and pat dry thoroughly. Do not rinse. Allow the chicken to rest uncovered in the refrigerator for 30 minutes to 2 hours before cooking for the best browning and crispness.
2. Roast the chicken: Cook at 375°F until the internal temperature reaches 160°F, about 20–25 minutes. Rest for 15 minutes, and then dice or shred.
3. Mix the chicken salad: 1. In a large bowl, whisk together mayonnaise, sour cream, Dijon, lemon juice, zest, shallot, parsley, and thyme. 2. Fold in the celery, pecans, and apples. 3. Add the cooled chicken and mix gently until evenly coated. 3. Taste and adjust seasoning with salt, pepper, and additional lemon juice if needed. 4. Refrigerate for at least 1 hour before serving.
4. Serving suggestions: Croissants, lettuce cups, stuffed tomatoes, toasted brioche, tea sandwiches, etc.