Southwest Smoked Chicken Recipe
Mesquite smoked chicken, roasted sweet corn, red peppers, avocado, marinated jicama, cherry tomatoes, fresh greens and cabbage tossed in cilantro lime vinaigrette. Topped with Cotija cheese and crispy tortilla strips.
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Ingredients
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For the Smoked Chicken
For the Salad
For the Cilantro Lime Vinaigrette
Method
For the Smoked Chicken
- 1
Prepare the Chicken
Rub the chicken thighs with olive oil, smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper until well coated.
- 2
Smoke the Chicken
Soak mesquite wood chips in water for 30 minutes. Preheat the smoker to 225°F (107°C). Place the soaked wood chips in the smoker box and arrange the chicken thighs on the grill. Smoke for about 2-3 hours, or until the internal temperature reaches 165°F (74°C).
- 3
Rest the Chicken
Remove the chicken from the smoker and let it rest for 10 minutes before slicing.
For the Salad
- 4
Prepare the Salad Ingredients
In a large bowl, combine the corn, red bell pepper, avocado, jicama, cherry tomatoes, mixed greens, and shredded cabbage. Toss gently to combine.
- 5
Add Chicken
Slice the smoked chicken and add it to the salad mixture.
For the Cilantro Lime Vinaigrette
- 6
Make the Vinaigrette
In a small bowl, whisk together the chopped cilantro, lime juice, olive oil, honey, salt, and black pepper until well combined.
- 7
Dress the Salad
Pour the vinaigrette over the salad and toss until everything is well coated.
- 8
Serve
Top the salad with crumbled Cotija cheese and crispy tortilla strips before serving.
