Smoked paprika cured pulled chicken salad with miso dressing
After the holidays and quite lot of rich foods I was craving something lighter. I picked up a couple of chicken breasts and thought a chicken salad would be nice, especially with some crunchy veg and a spicy dressing.
First I wanted to give the chicken as much flavor as possible and decided to cure it with smoked paprika and bay leaves. I cured it for 12 hours but 24 hours would have been even better.
Smoked paprika cure
Preparation time 5 minutes
Cooking time, curing 24 hours and poaching 30 minutes
Serves 6 as a starter or 2-3 as a main course
- 2 chicken breasts
- 1/2 dl or 1/4 cup salt
- 1/2 dl or 1/4 cup sugar
- 1 tbsp smoked paprika
- 3 fresh bayleaves
Rinse the chicken breasts and pat them dry, remove any skin if there is any. Cut the chicken breasts twice length ways. Mix the salt, sugar, smoked paprika powder and the torn bay leaves and place some in the bottom of a plastic bag.
Add chicken, more cure and continue until all of the chicken is covered. shake the bag, close it and place it in a bowl. Place something heavy on top and leave in the fridge for 24 hours, 12 will be enough but 24 hours is better.
When it is time to cook rinse the cure from the chicken. Place in a pan with cold water and bring to a boil. As soon as it has begun to boil turn the heat off and let stand for 30 minutes.
Once cooled shred the chicken.
Start with the salad, I used crunchy vegetables, sugar snap peas, tomatoes, spring onion, 3 tbsp pomegranate seeds. I mixed this with a miso dressing. It is a recipe from the chef Anita Lo t that I have amended slightly. I used finely chopped shallot onion as well as spring onions to get more of an onion kick, no vegetable oil and added more English mustard powder and grated ginger. Instead of almonds I used toasted sesame seeds.
I mixed the chicken and the pre cut veg just before serving with the miso dressing, added a salad leaf and served it.
We drank a wonderful red wine with it, it was full of soft flavors and very light. It was a bottle of Salvano Barbera d’alba from 2006, just delicious.
The chicken salad had a lovely kick from the mustard and ginger and the cure gave the chicken a delicious mild smokey flavor that worked very well with the miso dressing and the crunchy vegetables.