A super-charger salad with zero cook time? Yes, please! Try this smoked chicken and white bean salad for a quick and nutritious meal. Serve it slightly warmed to enjoy in winter.

SERVES 2 // COOKING TIME 10 min

INGREDIENTS
1 tbsp Dijon mustard
1 tbsp white wine vinegar
½ tsp honey
2 tbsp vegetable oil
2 tbsp olive oil
2 handfuls watercress
2 smoked chicken breasts, shredded
1 tin cannellini beans, drained and rinsed
1 carrot, ribboned

METHOD
1. Combine the Dijon mustard, white wine vinegar and honey. Season with salt and pepper. Stir until you have a smooth paste.
2. Add the oils and whisk until it forms an emulsion.
3. Arrange the watercress, chicken, beans, and carrot ribbons.
4. Drizzle the dressing over the salad, toss and serve.

Recipe & styling: Leila-Ann Mokotedi
Photography: Jotham van Tonder // HMimages.co.za

The post Smoked chicken and white bean salad appeared first on MyKitchen.

How could a salad ever be boring in a jar? This salad jar with smoked chicken and rice noodles is a fresh and healthy work lunch.

MAKES 1 // COOKING TIME 15 min

INGREDIENTS
For the sauce
1 garlic clove, grated
2 tbsp fish sauce
1 tbsp white-wine vinegar
1½ tbsp sugar
½ lime, juiced
½ red chilli, thinly sliced
To serve
1 cup rice noodles, cooked
½ cucumber, ribboned
1 carrot, peeled and julienned using a peeler
1 smoked chicken breast, shredded
Handful fresh coriander

METHOD
For the sauce
1. Combine all the ingredients in a small bowl and whisk until the sugar is dissolved.
To serve
1. Layer the jar, starting with rice noodles, followed by vegetables, chicken, herbs and seasoning, and dress with sauce.

Tip: If you aren’t a fan of rice noodles, simply swap them out for your favourite grain instead.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

The post Salad jar with smoked chicken and rice noodles appeared first on MyKitchen.

Wholesome and sweet flavour make up this brown sugar and rooibos smoked chicken! Don’t stress if you don’t have a smoker at home, you can easily build a smoker on your stovetop with our guide.

SERVES 4 // COOKING TIME 1 hour 25 min

INGREDIENTS
8 chicken thighs
Olive oil, to coat
2 cup brown sugar
2 cup water
½ cup Worcestershire sauce
1 tbsp rooibos tea leaves
1 tsp grated ginger
1 garlic clove, crushed
To smoke
2 cups wood chips OR sawdust
½ cup rooibos tea leaves
Heavy-duty foil
Colander and big pot with a tight-fitting lid OR roasting tin and wire rack

METHOD
1. Season the chicken thighs with salt and pepper, and rub with olive oil.
2. Grill the chicken on high heat until charred, about 15 minutes on each side.
3. For the glaze, place all the remaining ingredients in a pot. Bring to the boil and cook for 3 minutes.
4. Reduce the heat and allow the sauce to simmer for 5 minutes until reduced.
To smoke
1. Soak the wood chips or sawdust in water for 1 hour. Drain.
2. Wrap wood chips or sawdust and tea leaves in foil. Poke a few holes in it with a fork. Place at the bottom of the pot. Place the chicken in the colander and position it over the foil packet.
3. Cover with a lid. Set the stove to medium and cook for 1 hour.

OR

1. Soak the wood chips or sawdust in water for 1 hour. Drain.
2. Place wood or sawdust and tea in a roasting tin. Place the chicken on a wire rack and position it on top.
3. Wrap the whole lot in foil, sealing tightly. Set the stove to medium and cook for 1 hour.

Recipe & styling: Amerae Vercueil
Photography: Gareth van Nelson // HMimages.co.za

The post Brown sugar and rooibos smoked chicken appeared first on MyKitchen.

Feeling like something fresh for dinner? Our smoked chicken pitas make for a lovely light meal that will be on the table in under 20 minutes.

SERVES 4 // COOKING TIME 20 min

INGREDIENTS
Olive oil, to fry
4 pitas
½ cup hummus, mayonnaise or plain yoghurt
4 smoked chicken breasts, thinly sliced
80g baby salad leaves
4 spring onions, thinly sliced
2 discs feta, crumbled
1 large peach, thinly sliced
1 cucumber, thinly sliced

METHOD
1. Heat enough oil to coat the base of a pan. Lightly toast the pitas on both sides, then set aside to cool.
2. Slice an opening in each pita to create a pocket. Take care not to tear them.
3. Spread hummus, mayonnaise or yoghurt inside both halves of each pita.
4. Build the filling by adding the smoked chicken, a few baby salad leaves, spring onions, feta, peach and cucumber.

The post Smoked chicken pitas with feta and peaches appeared first on MyKitchen.