Recipe: Smoky Chicken Salad
This salty & smoky salad was submitted by one of our spice merchants as an easy and creative way to use a Himalayan Salt Plate in the oven or on the grill.
- 1 Himalayan Salt Plate
- 1 lb. boneless, skinless chicken thighs, trimmed of fat
- 3 Tbsp. Smoked Spanish Sweet Paprika
- 1 Tbsp. olive oil
- 1/2 lb. bacon, cooked and chopped
- 4 ribs celery, chopped
- 1/2 cup chopped Gouda cheese
- 1/4 cup mayonnaise
- 2 tsp. Powdered Garlic
- 2 tsp. Granulated Onion
- salt & pepper to taste
Set salt plate on a sheet pan in the oven (or directly on a grill grate) and preheat to 450 degrees. Meanwhile, rub chicken with paprika and drizzle with olive oil. About 30 min. after oven (or grill) hits 450 degrees, set chicken on the preheated salt brick and cook about 5 min. per side or until the internal temperature of the chicken reaches 165 degrees. Remove chicken from salt plate and let it cool. Chop chicken and transfer it to a bowl. Stir in remaining ingredients and let salad sit for about an hour before serving.