Smoked Chicken Salad
By Rodney Worth ó The Peasant & The Pear, Danville, CA

Makes 6 (sandwiches or 50 hors d'oeuvres)

4 8-oz. boneless, skinless chicken breasts
1 DíAnjou or other firm pear, cored, cut into 1/2" wedges
Olive oil
Salt and pepper
1 large shallot, finely diced
1/4 C dried cherries, roughly chopped
1/4 C pecans, roughly chopped
1/4ñ1/2 C mayonnaise
Apple wood chips for smoking

Procedures for the chicken:
Soak wood chips in water for 30 minutes. Meanwhile, light a charcoal or gas grill and prepare it for indirect cooking.

Coat chicken breasts lightly with olive oil and season with salt and pepper. Scatter wood chips over charcoal or place them in a smoking box on the grill. Place chicken on grill and cook over indirect heat until the thickest part of the largest chicken breast reaches an internal temperature of 165 F, about 20 minutes. Let chicken rest and cool completely, then roughly chop into 1/2-inch chunks. Alternatively, the chicken may be cooked in an indoor or outdoor smoker following manufacturer's directions.

Procedures for the pear:
Heat oven to 450 F. Coat pear wedges lightly with olive oil, salt and pepper. Scatter wedges on an ungreased cookie sheet and roast for 7 minutes. Cool pears completely and roughly chop into small pieces.

To Serve:
Toss chicken, pears, shallot, cherries and pecans together in a large mixing bowl. Stir in just enough mayonnaise to hold all ingredients together. Season with salt and pepper to taste.

For sandwiches, divide the mixture into six equal portions and serve with lettuce on toasted wheat bread.

For hors d'oeuvres, spoon 1 tablespoon of the salad on crostini or baguette slices and garnish with micro greens.



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