Smoked chicken salad

Recipe from: 3/29/2001 12:00:00 AM
Ingredients 18
Servings 1


Serving Change
  • smoked chicken breasts
  • cherry tomatoes, celery, cucumber and avocado
  • salt and pepper
  • low-fat plain yoghurt
  • low-fat mayonnaise
  • wholegrain mustard
  • sour cream
  • lemon juice
  • salt and pepper
  • lettuce leaves
  • 125
    uncooked rice
  • 65
    rooibos tea leaves
  • 65
    Earl Grey tea leaves
  • 3
    cloves garlic, crushed
  • 65
    brown sugar
  • 4
    bay leaves, crushed


Slice a few smoked chicken breasts into strips. Add halved cherry tomatoes, chopped celery, and diced cucumber and avocado. Season to taste with salt and freshly ground black pepper and mix everything together lightly. Make the salad dressing by mixing the yoghurt, mayonnaise, mustard, sour cream, lemon juice, salt and freshly ground black pepper to taste. Spoon over the salad and mix lightly to moisten the ingredients. Arrange lettuce leaves in a large salad bowl or individual bowls and spoon the salad on top. SMOKING MIXTURE (To make your own smoked chicken): Mix all ingredients together and set aside. Prepare the smoker: Line the base of an old saucepan with three layers of heavy aluminium foil. Place half the smoking mixture in the saucepan and place an old colander (it will discolour) on top of the smoking mixture. Arrange the chicken breasts in a single layer in the bottom of the colander, leaving enough space in between for the smoke to pass through. Cover the colander with a double layer of aluminium foil, ensuring no smoke can escape through the sides. Prick a small hole in the top of the foil with a cocktail stick. Place the saucepan on the stove plate and heat until very hot. When smoke is emitted through the hole, reduce the heat and smoke the meat for about 15-20 minutes. Remove from the heat and leave the meat in the smoker for a while to cool.

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