Smoked Curried Chicken Salad

Name: Smoked Curried Chicken Salad
Yield: 4 servings
Ingredients: 2 pounds bone-in, skin-on chicken thighs (about 4 large thighs); kosher salt; freshly ground black pepper; 1 tablespoon + 2/3 cup olive oil, divided; 1/2 yellow onion, diced; 1 garlic clove, minced; 2 1/2 tablespoons minced fresh ginger; 1 teaspoon curry powder; 1/2 teaspoon ground cumin; 1/2 teaspoon ground turmeric; 1/3 cup white vinegar; Spring mix or other tender lettuce; golden raisins; sliced red onion; Chopped toasted cashews; cilantro leaves

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Servings
4 servings

Smoked Curried Chicken Salad

Orion Moreno

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Recipe adapted from Brian Malarkey's Herb & Eatery.

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Ingredients

Servings

2 pounds bone-in, skin-on chicken thighs (about 4 large thighs)
kosher salt
freshly ground black pepper
1 tablespoon + 2/3 cup olive oil, divided
1/2 yellow onion, diced
1 garlic clove, minced
2 1/2 tablespoons minced fresh ginger
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/3 cup white vinegar
Spring mix or other tender lettuce
golden raisins
sliced red onion
Chopped toasted cashews
cilantro leaves

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Instructions

Fill 1/4 of the smoker box with hickory wood chips, and preheat to 225°F. Season chicken thighs all over with salt and pepper. Place thighs directly on the top rack of the smoker. Smoke for about 2 hours or until the internal temperature reaches 165°F. Let rest for 5 minutes. Remove the chicken skin, and pull the chicken into bite-sized pieces. Set aside.
While the chicken is cooking, prepare the vinaigrette. Warm 1 tablespoon olive oil in a large skillet over medium heat. Add the onion, garlic, ginger and a pinch of salt, and cook, stirring occasionally, until soft (about 5 minutes). Add the spices, and cook, stirring frequently, for 1 minute. Transfer aromatics to a blender with vinegar, and blend until smooth. With the blender running, add 2/3 cup olive oil in a slow stream to form the vinaigrette. Season to taste with salt.
Place pulled chicken in a medium bowl, and add several spoonfuls of the vinaigrette. Toss to combine. The chicken should be well-coated in the sauce, but not drowning in it. Season to taste with additional salt.
To serve, place a handful of salad greens on a plate. Place 1/4 of the chicken salad on top of the greens. Top with a sprinkling of raisins, red onion, cashews and cilantro leaves. Finish with a drizzle of vinaigrette*. Serve additional vinaigrette on the side.

Notes

*At the restaurant, Brian dresses his greens in a citrus vinaigrette. To keep things simple here, I decided to use the curry vinaigrette for both chicken and greens.