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Reviews
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Views
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Date Recipe posted
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0
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2169
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Wed June 23, 2004
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Recommended By
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Average Rating
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No recommendations
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None indicated
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Description:
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Time consuming, but OH SO WORTH IT!
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Ingredients:
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4 skinless, boneless chicken breasts
any BBQ style dry rub (some for seasoning, some for mop mixture)
lime juice as needed
Chipotle sauce - no peppers needed
1 1/2 Cup finely chopped toasted pecans
Mop Mixture:
2 Cups water & dry rub to taste
Dressing:
1/2 Cup SF Orange Marmelade
1/4 Cup Chipotle sauce
1/4 Cup Apple cider vinegar
salt to taste
Salad:
cleaned romaine, you can add iceberg if you like
shredded red cabbage
thinly sliced red onion slivers
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How To Prepare:
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Mix lime juice & dry rub and rub into chicken. Marinate chicken breasts for at least 2 hours. [I use a propane grill set to 245 degrees, with mesquite or apple wood for smoke. (follow directions on bag for smoking)] Smoke chicken, "mopping" every 15 minutes or so with "mop mixture" until cooked to 165 degrees in center. Make salad greens while waiting on chicken. Remove chicken from grill and keep warm. Brush with chipotle sauce and roll each breast in pecans, pressing pecans against chicken so it will hold as much as possible. Let rest a few minutes, then cut diagonally into strips. Mix together salad dressing, adjusting elements to your taste. Assemble salad and enjoy! All those extra toasted pecans are great in the salad! Good with chicken warm or cold.
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Number of Servings:
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4
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Carbs per serving - include all nutritional information if known:
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not absolutely sure
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Preparation Time:
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Depends upon the grill/smoking fire!
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Effort (Easy, Average, Difficult):
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Average
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Source:
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My creation!
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