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Ron Paul's Smoked Chicken Salad

Source of Recipe


Ron Paul Restaurant & Charcuterie






List of Ingredients



• -- For the Salad --
  
• 4 boneless, skinless smoked chicken breast halves
  
• 2 broccoli stalks
  
• 1 large red bell pepper, seeded, deribbed and thinly sliced
  
• 1 jicama, peeled and sliced
  
• 1 small red onion, thinly sliced
  
• 1/2 cup roasted hazelnuts
  
• .
  
• -- For the Dressing --
  
• 1 cup good-quality mayonnaise
  
• 1 Tbsp mashed smoked chipotle chilies
  
• 1 Tbsp fresh lemon juice
  






Instructions



1. Slice the smoked chicken breasts into long, thin strips. Set aside.
   
   
2. Cut the broccoli florets from the stems. Bring a saucepan filled with water to a boil. Add the florets and boil for a few seconds. Scoop them out with a slotted utensil and plunge them immediately into a cold-water bath to stop the cooking process. Drain well and set aside. Blanch the stems in the same boiling water for about 1 minute and plunge them into a cold-water bath. Using a sharp paring knife, start at the base of the stems and trim away the tough outer skin. Thinly slice the stems on the diagonal. Set aside.
   
   
3. Combine the sliced chicken, broccoli florets and stems in a bowl. Add the bell pepper, jicama, onion and nuts.
   
   
4. Combine the dressing ingredients in a small bowl and stir to mix. Add to the chicken mixture and toss well. Cover and chill before serving.
   
   Serves 6