Ingredients
• 4 boneless/skinless chicken breasts
• greens for presentation
Rub:
• 15 ml (1 tbsp) curry powder
• 3 ml (1/2 tsp) each cumin, coriander and salt
Salad:
• 250 ml (1 c) minced red onion
• 90 ml (1/3 c) flaked coconut
• 90 ml (1/3 c) yellow raisins
• 250 ml (1 c) seedless red or green grapes
• 125 ml (1/2 c) mayonnaise
• 125 ml (1/2 c) plain yogurt
• 30 ml (2 tbsp) liquid honey
• 8 ml (1/2 tbsp) fresh lemon juice
• 22 ml (1-1/2 tbsp) curry powder
• 60 ml (1/4 c) sliced almonds
Preparation
Mix together the rub ingredients and rub into the chicken breasts. Cover and
refrigerate for at least two hours. Remove chicken breasts from the
refrigerator and let stand for about 30 minutes.
Smoking Method
Preheat the Bradley Smoker to between 105°C and 120°C (220°F and 250°F).
Smoke/cook the chicken breasts using Pecan flavor bisquettes until done
approximately 1 to 1-1/2 hours, making certain to check with a meat
thermometer.
To Serve
Cut chicken into bite-size chunks and place in a large bowl with onion,
coconut and raisins. In a small bowl, mix together mayonnaise, yogurt,
honey, lemon juice and curry powder. Add the dressing mixture to the chicken
and refrigerate for at least one hour. Just before serving add the grapes
and almonds to the salad. Serve on a bed of greens.
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