Makes 8
Ingredients
2 packs sliced bacon
1 romaine lettuce heart, chopped
2 chicken breasts, boneless, skinless
2 stalks of celery, sliced 5mm thick
30g Cowtown Sweet Spot rub
125mL mayonnaise
15mL canola oil
15mL white wine vinegar (substitute lime juice)
½ shallot, very finely diced (substitute with ¼ small red onion)
Equipment
Charcoal Companion Flame Friendly Ceramic Bacon Bowl Rack
Continuous monitoring thermometer
Meat shredders
Heat resistant gloves
Bacon Bowls
Directions
- Preheat the oven or grill to 400F.
- With the hollows of the bowls facing down, weave strips of bacon around the raised mounds of the rack.
- Place on a preheated grill or oven and cook until bacon is crispy. Remove and allow it to cool for about 5 minutes.
- Repeat steps 2 and 3 so you have a total of 8 bowls
- Remove bacon bowls, drain and wipe grease and flip the rack. Place bacon bowls into the hollows of the bowl so they can be filled with chicken salad.
Smoked Chicken
Directions
- Make a paste of the rub and canola oil and rub it into the chicken breasts and then wrap and let marinate overnight.
- Preheat the smoker to 225F with a medium-to-mild wood (avoid hickory or mesquite for this recipe as they can have a pretty bold flavour).
- Smoke the chicken breasts for approximately 1 hour or until the thickest part of the chicken reaches an internal temperature of 165F with your continuous monitoring thermometer.
- Shred chicken breasts allow to cool and reserve for salad mix.
Salad
Directions
- Marinate diced shallots in vinegar for 30 minutes.
- Mix chopped romaine, celery, pulled chicken and mayonnaise together in a large bowl.
- Fill bacon bowls with salad and garnish with marinated onions.