Chicken Salad: Smoked Chicken Salad with Summer Confetti

posted by marlaoh 06-03-103 4:41 AM

Smoked Chicken Salad with Summer Confetti

Confetti Paste:
1 tablespoon minced fresh basil
1 tablespoon minced fresh parsley
2 tablespoons olive oil
1 tablespoon brine from a jar of pepperoncini peppers
2 garlic cloves, minced
3/4 teaspoon coarse salt, either kosher or sea salt

6 boneless, skinless chicken breasts, pounded thin

Salad :
2/3 cup chopped pimiento-stuffed green olives
1 small red-ripe tomato, chopped
1/3 cup minced red onion
2 to 3 tablespoons chopped pepperoncini peppers
2 tablespoons minced fresh basil
2 tablespoons minced fresh parsley
2 tablespoons olive oil
1 teaspoon Dijon mustard
Pinch of salt

At least 2 hours and up to the night before you plan to barbecue, combine the paste ingredients in a small bowl. Rub the paste thoroughly over the chicken, wrap it in plastic, and refrigerate for at least 1 hour.

While the chicken marinates, make the salad topping. Combine the ingredients in a bowl, cover the mixture, and refrigerate.

Prepare the smoker for barbecuing, bringing the temperature to 200 F to 220 F.
Transfer the chicken to the smoker and cook for 25 to 30 minutes, or until cooked through.

Slice the cooked chicken breasts and fan each one across a plate. Top with equal portions of the salad topping. Serve warm or lightly chilled.

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