Smoked Chicken Recipe and Side Fruit Salad Recipe
Ingredients
4 Boneless/skinless chicken breasts
Greens for presentation
Rub:
15 Ml (1 tbsp) curry powder
3 Ml (½ tsp) each cumin, coriander and salt
Salad:
250 Ml (1 c) minced red onion
90 Ml (⅓ c) flaked coconut
90 Ml (⅓ c) yellow raisins
250 Ml (1 c) seedless red or green grapes
125 Ml (½ c) mayonnaise
125 Ml (½ c) plain yogurt
30 Ml (2 tbsp) liquid honey
8 Ml (½ tbsp) fresh lemon juice
22 Ml (1½ tbsp) curry powder
60 Ml (¼ c) sliced almonds
Preparation
Mix together the rub ingredients and rub into the chicken breasts.
Cover and refrigerate for at least two hours.
Remove chicken breasts from the refrigerator and let stand for about 30 minutes.
Smoking Method:
Preheat the Bradley Smoker to between 105°C and 120°C (220°F and 250°F).
Smoke/cook the chicken breasts using Pecan flavour bisquettes until done approximately 1 to 1-1/2 hours, making certain to check with a meat thermometer.
To Serve:
Cut chicken into bite-size chunks and place in a large bowl with onion, coconut and raisins.
In a small bowl, mix together mayonnaise, yogurt, honey, lemon juice and curry powder.
Add the dressing mixture to the chicken and refrigerate for at least one hour.
Just before serving add the grapes and almonds to the salad. Serve on a bed of greens.
Pecan
Wood
With a sweet and mild flavour, making it the milder cousin to Hickory, Pecan Bisquettes pair well with poultry, beef, pork, lamb, game, and water fowl.
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