Prime Rib Smoked Chicken Salad with Smoky Honey Habanero Strawberry Vinaigrette
Chef Christian Gill
6
20 minutes
Modern American
Dinner Entree
First, go check out the Prime Rib Smoked Whole Chickens. We're using the breast meat from that "1 Protein. 3 Dishes." recipe for this salad. You can also grilled two chicken breast with the seasoning of your choice if you prefer. But trust us, smoke the chicken. You'll thank us.
Sweet strawberries, crisp fennel, corn, and cucumber come together in this vibrant summer salad, dressed with a blended strawberry-habanero vinaigrette that balances heat and sweetness. Thin-sliced smoked chicken makes it a satisfying, no-cook main course.
Ingredients
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Breast meat from one or both chickens from our Prime Rib Brined and Smoked Whole Chickens recipe, sliced thin
2 cups strawberries, sliced or quartered (for the salad)
1 fennel bulb, thinly sliced
3 cups cherry tomatoes, halved
4 Persian cucumbers, sliced
2 cups corn, cut fresh off the cob
6 springs fennel fronds, from the bulb
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1 1/2 cups strawberries, whole (for the vinaigrette)
¼ cup rice vinegar
¼ cup Smoky Honey Habanero
2 tsp fish sauce
2 oz lime juice
1 tbsp white miso paste
⅓ cup neutral oil
2 tbsp fresh ginger, minced
½ fresh serrano pepper, seeded, half only
Directions
In a blender, combine the 1 1/2 cups whole strawberries, rice vinegar, lime juice, Smoky Honey Habanero, fish sauce, ginger, miso paste, and serrano. Blend until smooth.
With the blender running on low, slowly stream in the neutral oil to emulsify the vinaigrette. Set aside.
In a large serving dish, combine the sliced chicken breast, fennel, cherry tomatoes, cucumbers, corn, the 2 cups sliced strawberries, and fennel fronds.
Pour half of the vinaigrette over the salad and toss gently to coat. Serve immediately, passing the remaining vinaigrette on the side.
Recipe Products
Blend
Smoky Honey Habanero Seasoning
Key Ingredients
Honey Granules, Paprika, Habanero Powder, Brownulated Sugar