Maple Smoked Chicken Salad

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(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


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.