This recipe comes courtesy of chef Bobby Nahra from Lakeland banquet and Event Centre in St. Clair Shores. For more information, visit www.lakelandbanquets.com
Chef Bobby's Poly Science Smoke Gun Chicken Salad
1 pound Organic free range boneless skinless chicken breast, Herb Poached and Diced
¼ cup Michigan Dried Cherries or other dried fruit
¼ cup (1 stalk) celery, diced
1 tablespoon fresh chopped Tarragon
1 tablespoon grated orange zest
¼ cup fresh squeezed OJ
1 tablespoon chopped curly parsley
¼ cup Scallion
¼ cup almonds, chopped (Marcona)
6 ounces (about ¾ cup) plain Greek yogurt
salt and pepper to taste
1. To poach chicken for this recipe, a pinch of salt, pepper, scallion scraps, 2 sprigs of tarragon, ½ of an orange cut into 4 slices. Bring 4 cups of water to a boil, add all ingredients except for the chicken breast once poaching liquid becomes aromatic add your chicken breasts and bring back to a boil. Then turn down to a simmer for 20-25 minutes . skim from water and cool down at room temp for ten minutes . Cube the chicken into medium size cubes and place into a large zip lock bag. Feel free to use rotisserie or precooked chicken too. Set up your Poly Science smoke gun with your wood chips of choice and place hose into the zip loc bag. Fire up your Poly science smoke gun and fill bag for about 30 seconds. Zip it closed and place in the refrigerator.
2. Combine all ingredients in the zip lock bag. Toss in Greek yogurt, salt and pepper to taste. Place over a bed of quinoa and bibb lettuce.
3. Store the salad in a tightly sealed container in the refrigerator for 3-5 days.
Serving size: ½ cup