Healthy Recipe: Smoked Chicken
Smoked Chicken with rhubarb relish, potato salad, greens and toasted pine nuts. Serves 2, approx. 30 mins (or 1.5 hrs if making the relish).
with rhubarb relish, potato salad, greens and toasted pine nuts
Serves 2, approx. 30 mins (or 1.5 hrs if making the relish).
- 1 large or 2 small smoked chicken breast
- 4 small cooked potatoes cut in half
- 2 Tbsp good quality mayonnaise
- 10 chives chopped
- 4 cups of mixed salad greens
- 2 small baby beetroot sliced
- ½ cup cherry tomatoes cut in half
- ¼ red onion thinly sliced
- ½ avocado sliced
- 2 small red radishes
- White wine vinegar
- Olive oil
- 30g pine nuts
- 1 bunch of rhubarb roughly chopped
- 1 brown onion roughly chopped
- 2 cloves of garlic
- 1 star anise
- 1 cinnamon quill
- ¼ cup of sugar
For the Rhubarb Relish:
Add the rhubarb, onion, spices and sugar to a heavy based pot over a low heat. Stir occasionally, as the sugar dissolves a liquid will form, if this evaporates and the mixture starts to stick, add some water.
Cook until the rhubarb starts to break down, then add some white wine vinegar to balance the sweetness from the sugar.
Cook for a further ten minutes and store in a sterilised jar in the fridge for up to 2 weeks.
For the Salad:
Lightly toast the pine nuts over a low heat on the stove being carful not to buren, set aside to cool.
Stir the mayonnaise through the potatoes and place on the plate before sprinkling with the chopped chives.
Mix the other salad ingredients (except the avocado and beetroot) in a large bowl, splash with the vinegar and a small amount of olive oil, place carefully place on the plate next to the potato.
Next arrange the beetroot and avocado on the salad.
Slice the chicken into equal sized pieces and fan across the front of the salad, top with the freshly made rhubarb relish and sprinkle with the pine nuts.