Smoked Curried Chicken Salad
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4 servings
Smoked Curried Chicken Salad
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Recipe adapted from Brian Malarkey's Herb & Eatery.
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Ingredients
- 2 pounds chicken thighs bone-in, skin-on, about 4 large thighs
- kosher salt
- black pepper freshly ground
- 1 tablespoon olive oil 2/3 cup, divided
- 1/2 yellow onion diced
- 1 garlic clove, minced
- 2 1/2 tablespoons ginger fresh, minced
- 1 teaspoon curry powder
- 1/2 teaspoon cumin ground
- 1/2 teaspoon Turmeric ground
- 1/3 cup white vinegar
- spring mix lettuce or other tender lettuce
- golden raisins
- red onion sliced
- cashews chopped, toasted
- cilantro leaves
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.
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