Post by marlaoh on Jun 3, 2003 6:15:49 GMT -6
SMOKED CHICKEN SALAD WITH SUMMER CONFETTI
This salad resembles a summer garden, with its bright bits of herbs, tomato, onion, and peppers.
Confetti Paste
1 tablespoon minced fresh basil
1 tablespoon minced fresh parsley
2 tablespoons olive oil
1 tablespoon brine from a jar of pepperoncini peppers
2 garlic cloves, minced
3/4 teaspoon coarse salt, either kosher or sea salt
6 boneless, skinless chicken breasts, pounded thin
Salad
2/3 cup chopped pimiento-stuffed green olives
1 small red-ripe tomato, chopped
1/3 cup minced red onion
2 to 3 tablespoons chopped pepperoncini peppers
2 tablespoons minced fresh basil
2 tablespoons minced fresh parsley
2 tablespoons olive oil
1 teaspoon Dijon mustard
Pinch of salt
At least 2 hours and up to the night before you plan to barbecue, combine the paste ingredients in a small bowl. Rub the paste thoroughly over the chicken, wrap it in plastic, and refrigerate for at least 1 hour.
While the chicken marinates, make the salad topping. Combine the ingredients in a bowl, cover the mixture, and refrigerate.
Prepare the smoker for barbecuing, bringing the temperature to 200° F to 220° F.
Transfer the chicken to the smoker and cook for 25 to 30 minutes, or until cooked through.
Slice the cooked chicken breasts and fan each one across a plate. Top with equal portions of the salad topping. Serve warm or lightly chilled.
This salad resembles a summer garden, with its bright bits of herbs, tomato, onion, and peppers.
Confetti Paste
1 tablespoon minced fresh basil
1 tablespoon minced fresh parsley
2 tablespoons olive oil
1 tablespoon brine from a jar of pepperoncini peppers
2 garlic cloves, minced
3/4 teaspoon coarse salt, either kosher or sea salt
6 boneless, skinless chicken breasts, pounded thin
Salad
2/3 cup chopped pimiento-stuffed green olives
1 small red-ripe tomato, chopped
1/3 cup minced red onion
2 to 3 tablespoons chopped pepperoncini peppers
2 tablespoons minced fresh basil
2 tablespoons minced fresh parsley
2 tablespoons olive oil
1 teaspoon Dijon mustard
Pinch of salt
At least 2 hours and up to the night before you plan to barbecue, combine the paste ingredients in a small bowl. Rub the paste thoroughly over the chicken, wrap it in plastic, and refrigerate for at least 1 hour.
While the chicken marinates, make the salad topping. Combine the ingredients in a bowl, cover the mixture, and refrigerate.
Prepare the smoker for barbecuing, bringing the temperature to 200° F to 220° F.
Transfer the chicken to the smoker and cook for 25 to 30 minutes, or until cooked through.
Slice the cooked chicken breasts and fan each one across a plate. Top with equal portions of the salad topping. Serve warm or lightly chilled.