SMOKED CHICKEN SALAD Ingredients 2 chicken leg boneless cut into 1 inch pieces 2 tbsps + 4 tsps olive oil Sea salt to taste Crushed black peppercorns to taste A few dashes of Tobasco 1 tsp Worcestershire sauce 1 tsp Dijon mustard 6-8 cloves ¼ tsp mustard oil 6 red cherry tomatoes 6 yellow cherry tomatoes 2 baby red radish with the greens 4 baby carrots boiled and drained Assorted lettuce leaves as required Pitted green olives as required 1 medium beetroot boiled peeled and thinly sliced into roundels Feta cheese as required ½ cup green moong sprouts blanched ¼ cup fresh pomegranate pearls ¼ cup roasted walnuts broken Dressing 2 tbsps Dijon mustard Salt to taste Crushed black peppercorns to taste 2-3 tsps lemon juice 2-3 tsps honey 2-3 tbsps extra virgin olive oil Method 1. Preheat the oven at 180ºC. 2. Take chicken pieces in a large shallow bowl. Add 2 tbsps olive oil sea salt crushed black peppercorns Tobasco Worcestershire sauce and Dijon mustard and rub the mixture well on each chicken piece. Make a well in the centre take a hot charcoal piece in a small stainless steel bowl and place it in the centre of the chicken mixture. Add cloves and drizzle mustard oil over the hot charcoal immediately cover and let the flavour infuse for 1-2 minutes. Remove the bowl with charcoal. 3. Heat remaining olive oil in a non-stick shallow pan. Let it smoke. Place the chicken pieces and cook on high heat for 2-3 minutes. Flip the pieces and cook the other side for 2-3 minutes as well. 4. Arrange the chicken pieces on a baking tray and place it in the preheated oven for 10 minutes. 5. To make the dressing take Dijon mustard in a bowl add salt crushed black peppercorns lemon juice honey and whisk well. Add extra virgin olive oil and whisk till well combined. 6. Cut the red cherry tomatoes and yellow cherry tomatoes into half. 7. De-stem the red radish greens. Trim the top of the red radishes and thinly slice them. 8. Trim the tops of the baby carrots and vertically halve them then further cut them in half diagonally. 9. Arrange the lettuce on a serving plate. Place the radish greens on top arrange the radish slices the boiled carrots red cherry tomatoes and yellow cherry tomatoes. Arrange the green olives and place the boiled beetroot slices. Arrange half of the chicken pieces sprinkle some crumbled feta cheese place some more of the lettuce leaves and place the remaining chicken pieces on top of that. Sprinkle green moong sprouts and pomegranate pearls. Arrange some roasted walnuts and sprinkle some more of the feta cheese. Drizzle the dressing just before serving. 10. Serve immediately. Click to Subscribe: http://bit.ly/1h0pGXf For more recipes : http://www.sanjeevkapoor.com To get recipes on your Google or Alexa devices click here : https://www.klovechef.ai/signup Best cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQq Facebook : http://www.facebook.com/ChefSanjeevKapoor Twitter : https://twitter.com/sanjeevkapoor #SanjeevKapoor #SmokedChickenSalad