Curry Chicken Brine:

Dissolve the salt and sugar completely before adding chicken to the brine. And make sure the brine temperature is below 41°F for safety. I try to chill them @ 38°F

Smoked Curry Chicken:

Soak them in the brine for 2 to 4 hours. They’ll be saltier when brined longer, and they’ll have a little more taste of the seasonings. After brining, let the chicken air dry on a rack before they go into the smoker. You’ll get better smoke flavour if the chicken’s dry.

Place the chicken in your preheated Bradley smoker, which is running at 220°F. I use hickory and apple, placed every other Bisquette, but you can use your favourite. Just keep the smoke on the light side. Chicken is delicate and doesn’t need to smoke as long as other meats.

It takes from 3-4 hours for the chicken breasts to reach 160 degrees in a Bradley Smoker. At that time, remove them to a platter, cover with a foil tent and let them rest for 10 to 15 minutes before slicing horizontal to place on salad. (serving suggestion: just for looks you can fire up your Bradley Grill and place chicken breast on the grill, simply to get the grill marks for eye pleasing serving, as we have done with ours )

Bed of Lettuce Instructions:

Slice the head of lettuce in half. Wash under cold running water and drain well.

Combine Chopped “hot house” tomatoes, shredded Colby jack cheese, chives in a medium-size bowl.

Mix with a spoon until thoroughly combined. Refrigerate.

Toast regular household “sandwich bread” season with light dusting of Curry powder and cut into chunks to use as croutons

Cut each half of the head of lettuce into 2 or 3 wedges, depending on size. shred into 2-3 inch pieces, Place on a salad plate.

Add diagonal slices of Smoked Curry Chicken onto the top of your lettuce bed

Optional: Spoon dressing over each salad bed when ready to serve. (smoked curry and the seasoning added makes dressing optional