This healthy smoked chicken salad recipe is quick and easy to prepare and your going to get the most succulent chicken breast that you've ever tasted.
Not only is this salad healthy, it's tasty and distinctive, it's one of my wife's favorites and it's also a great opportunity to cook together as you'll see in the video at the bottom of the page.
There's two things that this recipe has in abundance and that's humidity to keep the bird moist during the cookout and citrus flavorings, perfect for chicken. For that reason the chicken will only be lightly smoked because we don't want the smoky flavor to overpower everything else.
The smoking of the chicken is pretty similar to my basic smoked chicken recipe but I always find that I cut into my chicken too soon and all the juice runs out so for this smoked chicken salad recipe we're going to rest the chicken when cooked and do it upside down so that all the juices are allowed to permeate and settlein the breast.
You'll also note that we're using beetroot. It's perfectly acceptable to buy it ready cooked and peeled, just don't use the stuff that's been pickled in vinegar.
Preparation Time:- 25 mins Cooking Time:- 3hrs mins Resting Time:- 2 hrs
Total Time:- 5hrs 25 mins
4 beetroots (cooked and peeled)
1 tablespoon freshly chopped coriander (cilantro)
For the dressing
2 tablespoons yogurt (or sour cream if you prefer)
2 teaspoons runny honey
½ teaspoon Dijon mustard
For the water bath
250ml or 1 cup orange juice
250ml or 1 cup water
Cut one orange into quarters and peel the other two. Stuff the peel and the four quarters of orange into the chicken.
Set your smoker up for indirect cooking at 240°F or 120°C and place your chicken in the food chamber with the water bath underneath.
While the chicken is cooking there's plenty of time to prepare the salad and the dressing. For the dressing just mix the honey mustard and yogurt in a ramekin and refrigerate until the salad is ready.
To finish the salad cut the peeled oranges and beetroots into segments, layer them in a salad bowl and sprinkle with fresh coriander. Place in the refrigerator until you're ready to serve.
When 3 hours have elapsed and the chicken is ready, remove it from the smoker and set aside to rest for 2 hours upside down on a board and roasting rack.
Only when the chicken has cooled is it ready to carve. The final step is to bring the carved chicken, salad and dressing together. Enjoy!