So, my wing man aka, my son has decided to venture off to culinary school, which is a good thing if you’re NOT on a DIET. Well one of the things he needs to do is learn to break down a complete chicken into parts, so you’ll probably be seeing ALOT more post and recipes using chicken. This is one I’ve been wanting to do for a while, and what better time than after having cut down four 6lb chickens?
What to expect:
A nice rich creamy chicken salad with hints of smoke, blue cheese, and bacon.
About 4 cups (it can be multiplied quite easily).
What you’ll need:
About an hour of time. This includes time for grilling the chicken and bacon.
2 chicken breast (grilled/smoked and shredded)
3tbls vegetable oil
8 strips bacon (cooked crumbled)
1/4 cup cheese (crumbled Gorgonzola)
3/4 cup chopped celery (finely)
1/2 cup mayonnaise
1/2 cup blue cheese dressing
1-2 tbsp fresh lemon juice
1 tbsp fresh thyme leaves (finely chopped)
1/4 tsp garlic salt
How it’s done:
First rinse and dry the chicken breast.
Coat with vegetable oil.
Season well with salt and pepper
Place on a grill set up for indirect cooking along with a wood chunk of your choice for smoking. For this I recommend a slightly stronger smoke such as hickory, it will hold up well to the flavors of the blue cheese and bacon.
Smoke for about 25 minutes indirect until the chicken reaches an internal temperature of 165f and the juices run clear.
While your chicken is resting either grill or fry your bacon. As usual we chose grilling.
Finly chop the celery.
Crumble the Gorgonzola.
Coarsely chop or crumble the bacon.
Strip the thyme leaves from the stems and run a knife though them once.
Shred the chicken.
Place the celery, Gorgonzola,bacon, thyme, and chicken to a large bowl.
Add the lemon juice, mayonnaise, blue cheese dressing, and 1/4 tsp garlic salt to the bowl and mix well.
There you have it simple, quick, and EXTREMELY tasty. So instead of buying the same ol’ boring chicken salad at the deli counter try something new.