Smoked Chicken Salad

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Beautifully smoked chicken on a bed of greens, drizzled with a refreshing tangy sauce. Healthy and delicious!

Let's start cooking!

Charred tea leaves

Step 1 - Char tea leaves and sugar

  • Preheat the oven at 180°C.
  • In an aluminum foil, place tea leaves and 1 Tbsp sugar.
  • Using a blow torch, torch the tea leaves until charred.
If you do not have a blow torch, line a pan with aluminium foil. Place tea leaves and 1 Tbsp sugar into the pan on high heat, until tea leaves are charred.
Chicken and charred tea leaves on metal rack

Step 2 - Smoke chicken breast

  • In a deep baking tray, place charred tea leaves at the bottom.
  • Put a metal rack over the tea leaves and place the chicken on the metal rack.
  • Ensure chicken does not touch the charred tea leaves.
  • Cling wrap the whole tray and set aside for 20 minutes.
Salad dressing with lemon juice and olive oil

Step 3 - Make salad dressing

  • Place the shallots, garlic, mustard, anchovies, lemon juice and the grated hard boiled eggs into a bowl and mix well, until a paste like consistency.
  • Slowly drizzle in the olive oil and mix well. Set aside.
Pan-fried chicken breast

Step 4 - Pan fry chicken breast

  • In an ovenproof pan on high heat, heat up 4 Tbsp vegetable oil and place the smoked chicken skin side down for 4 to 5 minutes, until the skin is crisp.
  • Flip the chicken breast and cook for 3 minutes, until chicken ¾ cooked.
  • Place the pan into the preheated oven for 10 minutes.
Toasted french baguette

Step 5 - Toast french baguette

  • In a separate pan on medium heat, melt butter and toast the sliced French baguette, until lightly browned on both sides.

Plate and serve!

Smoked chicken salad with toasted baguette

Slice the chicken breast and place it over a bed of mesclun greens. Drizzle salad dressing with toasted bread on the side.

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