Sweet Smoked Chicken Salad Recipes

Steps:

• Boil chicken breasts in a pot filled with water until no longer pink in the centers and juices run clear, about 40 minutes.
• While chicken finishes boiling, preheat an outdoor charcoal grill for medium-high heat and lightly oil the grate. Place approximately 10 coals off to one side and light; coals are ready when they have some white dust.
• Add hickory chips to a container or on aluminum foil on top of coals. Place chicken breasts onto the preheated grill as far away from the heat as possible.
• Smoke chicken just until a light smoke is apparent, no more than 15 minutes. Transfer chicken to a plate to cool, about 10 minutes.
• Dice each chicken breast; sprinkle with pepper and celery salt. Place diced celery and red onion in a large bowl; add chicken 3 breasts at a time, sprinkling with 1 pinch caraway seeds and mixing well after each addition. Stir in mayonnaise. Cover and refrigerate until ready to serve.

Steps:

• Combine chicken, celery, grapes, pecans, and scallions in a medium bowl.
• Stir mayonnaise, vinegar, paprika, and pepper together in a small bowl until well blended. Pour over chicken mixture and stir until well combined.
• Serve immediately or refrigerate until ready to serve, up to 2 days.

Steps:

• Put the soaked pot barley in a pan, cover with water and bring to the boil, or cook the pearl barley following pack instructions. Turn the heat down to a simmer and cook until the barley is tender but retains a little firmness, about 10-15 mins. Drain and leave to cool completely. Meanwhile, put the cranberries in a small bowl, cover with boiling water and leave to plump up for 20 mins.
• Make the dressing by whisking all the ingredients together with a fork. Taste for balance - it should be slightly sweet. Add more vinegar or maple syrup, if you like.
• Cook the beans in boiling water for 1-2 mins or until they're tender but still have a little bite. Drain and run cold water over them to help them keep their bright colour. Drain the cranberries and pat them dry with a tea towel. Core, quarter and slice the pear, then toss the slices with the lemon juice.
• Put the drained barley, beans, cranberries, pear, pecans, lamb's lettuce, parsley and chicken into a broad, shallow serving bowl with the dressing. Gently toss everything together and serve.

Steps:

• Combine 2 cups olive oil, dark soy and garlic in a bowl and pour over chicken thighs, cover and refrigerate for at least 1 hour.
• Combine black tea, brown rice and brown sugar in a bowl to create the smoking mixture.
• Line baking dish with aluminium foil and cover with smoking mixture.
• Place smoke mix in hooded BBQ preheated to 175 degrees and leave until just smoking.
• Place chicken on elevated rack above mixture and smoke for 25 minutes or until almost cooked turning once.
• meanwhile combine remaining olive oil, red wine vinegar and wholegrain mustard to make viniagrette, add salt and pepper to taste.
• Remove chicken from rack and complete cooking for approx 5 minutes each side on grate section of BBQ glazing with warmed honey.
• Remove and thinly slice, place over combined salad ingredients.
• Drizzle with red wine vinaigrette and serve immediately.

Steps:

• Stir chicken, celery, pecans, mayonnaise, yellow onion, relish, mustard, pepper, dill, lemon juice, sugar, salt, garlic powder, and paprika in a bowl until well combined. Refrigerate at least 1 hour before serving.

Steps:

• Tear lettuce and place evenly in 4 bowls.
• Toss together the grapes, chicken and chopped veggies.
• Whisk together the sour cream, yogurt, horseradish and taste.
• Adjust seasonings and toss together with the meat mixture and walnuts.
• Distribute evenly between the 4 bowls.