Recipe: Hickory Smoked Chicken Salad from Lachey's Bar - Cincinnati News, FOX19-WXIX TV

Recipe: Hickory Smoked Chicken Salad from Lachey's Bar

 Brothers Nick and Drew Lachey recently opened a namesake restaurant and bar in their native Cincinnati.

Head Chef Jamie Karlson shares the Lachey's Bar recipe for Hickory Smoked Chicken Salad:

BBQ RUB

• ½ cup brown sugar

• ½ cup paprika

• 1 teaspoon black pepper

• 1 teaspoon salt

• 1 teaspoon chili powder

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon cayenne pepper

MIX ALL INGREDIENTS TOGETHER IN BOWL AND SET ASIDE

CHICKEN BRINE

• 4 gallons water

• 2 cups kosher salt

• 2 cups sugar

• 3 bay leaves

• ¼ cup black peppercorns

BRING WATER TO A BOIL WITH SALT AND SUGAR. ADD BAY LEAVES AND PEPPERCORNS AND CHILL.

CUMIN VINAGRETTE

• 2 cups chopped tomatoes

• ½ cup fresh lemon juice

• ¼ honey

• 3 tablespoons toasted cumin

• 3 cups blended oil

COMBINE CHOPPED TOMATOES, LEMON JUICE, HONEY AND TOASTED CUMIN TOGETHER IN BLENDER. SLOWLY INCORPORATE OIL WHILE THE BLENDER IS RUNNING TO EMULSIFY. CHILL AND SET ASIDE

CHICKPEA POPCORN

• 1 can garbanzo beans ( drained)

drain garbanzo beans and rinse with cold water. Blot dry on paper towel. Deep fry until crispy at 350 degrees and season with cumin and salt to taste

HICKORY SMOKED CHICKEN RECIPE

• 5 oz smoked chicken ( grilled if no smoker available)

• 1 oz shaved ricotta salata

• 2 oz chickpea popcorn

• 7 pcs roasted tomatoes

• 5 ozs arugula

• 2 oz cumin vinaigrette

Place 6 8 0z chicken breasts in brine for 24 hours.

Remove from brine.

Rub each chicken breast with bbq rub and cover the entire breast. Smoke at 215 degrees for 45 minutes with Hickory chips. Remove from smoker and chill. Dice into ¼ inch pieces.

To assemble the salad toss Arugula, Tomatoes, chicken, and cumin vinaigrette together in mixing bowl. Place in Salad bowl and top with Chickpea popcorn, Shaved Ricotta Salata, and fresh ground black pepper

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