(NAPSI)—Summer is here and it’s time for backyard barbecues! From smoky
brisket to flame-cooked hamburgers, there’s nothing quite like pairing meats
straight from the grill with cool
For a unique twist, Chef Anthony Chin of Horse Thief BBQ in
Inspired by the premium avocados that are grown in
Smoked Chicken And Baby Kale Salad
Recipe created by Chef Anthony Chin of Horse Thief BBQ for the California Avocado Commission
1 ripe, fresh
1 whole chicken, roughly 2½ to 3 lbs. (can substitute with rotisserie chicken)*
10 oz. baby kale
½ medium red onion, sliced thinly
½ cup mint leaves
½ cup shelled pistachios
1 cup ruby red grapefruit segments
⅓ cup olive oil
1 lemon, juiced
⅛ tsp. salt, or to taste
⅛ tsp. pepper, or to taste
1 batch Smoked
*If you don’t have a smoker, you can smoke chicken on a gas or charcoal grill. See below for instructions.
1. Cut avocado in half, remove seed and rub the inside of the avocado with oil.
2. Place chicken and avocado in smoker.
3. Add wood chips to the smoker and set it to 260° F.
4. Smoke the chicken and avocado at 260° F for 45 minutes or until an internal temperature of 165° F is reached.
5. Remove the avocado and chicken from the smoker and sear the chicken on a hot grill or in a hot pan over high heat to finish. Set chicken aside to cool.
6. Once the chicken has cooled, pull the meat from the bones, discard skin and bones and roughly chop chicken.
7. Peel avocados and cut into chunks. Place in a bowl with the kale, onion, mint, pistachios, grapefruit, olive oil and lemon. Add salt and pepper, to taste. Toss thoroughly and divide evenly into bowls. Top each with chopped chicken, then spoon dressing over entire dish. Toss, if desired.
1 ripe, fresh
2 Tbsp. chopped cilantro
2 Tbsp. lime juice
2 Tbsp. diced white onion
½ cup whole milk
⅛ tsp. salt, or salt to taste
Pepper to taste
Combine ingredients in a blender and blend until smooth. Refrigerate until ready to use.
Smoking Chicken—Gas Grill: Set burner on one side of the grill to medium high and one side on low so you have a hot and cool side. Place a smoker box, full of desired wood chips, on hot side and chicken on cool side. Close grill and let cook at 300° F until chicken reaches an internal temperature of 165° F.
Smoking Chicken—Charcoal Grill: Place coal on one side so you have a hot and cool side. When coals are ready, add soaked wood chips on top of coals and set chicken on cool side. Cover and cook at 300° F until chicken reaches 165° F internal temp.
Smoking Avocado—Gas or Charcoal Grill: Use the same technique to smoke the avocado. Cut avocado in half, remove seed, rub the inside with oil and place in smoker box for 45 minutes. When ready, scoop out avocado and give a rough chop.
For more unique ways to enjoy
Smoked Chicken and Baby Kale Salad with Creamy
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