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 Smoked Chicken, Spinach, Apple & Cheese Salad. |
 Dressing ingredients. |
 Combine vinegar, syrup and concentrate. |
 Slowly whisk in oil; then mayonnaise to emulsify. |
 Dressing can be made ahead of time. |
 Salad ingredients. |
 Mise En Place for salad. |
 Protein ingredients. |
 Coat chicken with mustard, syrup and spices. |
 Preheat smoker to 250^. |
 Smoke 45 minutes or until done. |
 Let chicken rest before slicing. |
 Assemble the salad. |
 Top with sliced chicken and serve. |
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This recipe is adapted from one that appeared in Bon Appetit in 2004. I added smoked chicken breasts, candied pecans, Gouda cheese and bacon to the original. I also added apple juice concentrate and mayonnaise to the dressing. The recipe makes two very large main dish salads or 4 smaller servings. If you are not into smoking foods as I am the chicken would be fine grilled.
For a wine I selected a Viansa 2012 Jade Ridge Pinot Noir. It is fruit forward with flavors or blackberry and spice.
Ингредиенты
- Dressing:
- 1/4 cup balsamic vinegar
- 1/4 cup maple syrup
- 1/4 cup olive oil
- 2 Tbs apple juice concentrate
- 2 Tbs mayonnaise
- garlic pepper to taste
- Salad:
- 6 oz baby spinach, cleaned and stemmed
- 1 ea granny smith apple with skin, cored and wedged
- 4 oz smoked Gouda cheese, cubed 1/2 inch
- 4 oz medium cheddar cheese, cubed 1/2 inch
- 3 oz candied pecans, (home made or store bought)
- Protein:
- 1 lb chicken breasts, boneless and skinless
- 6 oz bacon, thick cut
- 1 Tbs maple syrup
- 1 Tbs Dijon mustard
- garlic pepper and granulated garlic to taste
- 2 oz apple wood chunks
Инструкции
- Preheat the smoker with the apple wood chunks at 250^.
- Combine vinegar and syrup in mixing bowl. Add apple juice concentrate. Slowly whisk in olive oil. Whisk in mayonnaise to emulsify. Season to taste with pepper and garlic. The dressing can be made in advance and refrigerated.
- Cook the bacon. Coat the chicken with Dijon mustard and maple syrup. Season to taste with pepper and garlic.
- Smoke the chicken for 45 minutes or until the internal temperature reaches 170^. Tent the chicken with foil and let it rest for a couple of minutes before slicing.
- Combine the spinach, cheeses and apple wedges in large salad bowls. Break the bacon into pieces on top of salad. Add the candied pecans. Slice the chicken and place on top of the salad.
- Serve the dressing table side with the salads.
- Salad is ready for service.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 419g | |
| Recipe makes 4 servings | |
| Calories 1045 | |
| Calories from Fat 693 | 66% |
| Total Fat 78.27g | 98% |
| Saturated Fat 23.91g | 96% |
| Trans Fat 0.11g | |
| Cholesterol 149mg | 50% |
| Sodium 1297mg | 54% |
| Potassium 940mg | 27% |
| Total Carbs 44.85g | 12% |
| Dietary Fiber 4.5g | 15% |
| Sugars 33.65g | 22% |
| Protein 42.06g | 67% |
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