Maple Smoked Chicken Salad

Ingredients

(serves 4) For the Salad

• 4 chicken breasts
• ½ radicchio cut into wedges
• 1 baby Cos lettuce
• 1 red witlof
• ¼ green butter lettuce
• 1 small avocado cut into slices
• Crisp bacon pieces
• 8 grilled Artichoke hearts cut in half
• ½ cup candied pecans
• 6 croutons broken (from sour dough baguette)
• 1 spring onion sliced
• ½ green apple sliced
• 80g celeriac cut into julienne
• Snow pea sprouts to garnish

For the Dressing

• 2 tbsp cider vinegar
• 80ml olive oil
• Salt pepper to taste
• 1 heaped teaspoon djon Mustard
• 1 few sprigs of Thyme
• 1 tbsp Honey
• ½ ripe pear
• 1 garlic clove
• Juice of 1 lemon

For the Brine

• 1 litre water
• 1¼ cups dark brown sugar
• ¼ cup soy sauce
• 20g salt
• 2 cloves garlic
• 2 bay leaves
• ¼ tsp black peppercorns
• 4 whole cloves
• 4 all spice
• 100ml maple syrup
  
  

Method

 For the Salad

Arrange all ingredients scattered over a large platter or board. Slice the chicken and drizzle with dressing.          

For the Dressing

Blend all ingredients together in a blender and puree. Set aside.          

For the Chicken

Bring all ingredients to the boil remove from the heat and allow to cool. Add the chicken and brine for about 1 hour remove and pat dry and smoke for 30 minutes.          

To Cold Smoke the Chicken

Heat a few pieces of charcoal until white. Place in the smoker box, and add a handful of sawdust or soaked and drained wood chips. Cover tightly and place in a wok with a tight fitting lid or place in a sealed bbq. Place a rack on top and place the chicken on the rack. Seal and smoke for 30 minutes.          

For the Pecans

Toss together ¼ tsp turmeric and ¼ tsp chilli powder and 1 tbsp honey, a pinch of salt and add enough water to make a thick paste. Toss in 1 cup of pecans and coat. Place on a baking tray and bake in the oven until crisp. Remove and allow to cool.