Marinating the Smart Chicken in pickle or jalapeno juice gives it a zesty flavor unlike any other marinade. The Smart Chicken can either be part of a savory Smart Chicken salad or eaten by itself.
2 Smart Chicken boneless, skinless breasts
4 Smart Chicken boneless, skinless thighs
1 cup (8 ounces) of leftover pickle juice or (jalapeno juice, for more of a kick)
1/2 cup toasted chopped pecans
1 cup Granny Apple, diced into small chunks (1/4-1/2 inch)
1/2 cup dried cranberries, roughly chopped
2 shallots, diced very small
1/2 cup diced very small Torpedo onion
2 green onions, sliced very thin
1 celery rib, sliced very thin
1/3 cup plain Greek yogurt
2-3 Tablespoons light mayonnaise (I use Hellman's but use your favorite)
2 Tablespoons apple cider vinegar (or champagne wine vinegar)
1 Tablespoon rosemary, minced
- Marinate Smart Chicken breasts or thighs in a Ziploc bag filled with the pickle juice for at least 4 hours up to 8 hours. Preheat oven to 375 degrees F. or heat up your outdoor or indoor grill (George Foreman). Remove Smart Chicken from Ziploc bag and season sparingly with salt and pepper. With a pastry brush lightly brush extra-virgin first-cold press olive oil on the Smart Chicken. Place on baking sheet that is lined with parchment paper. If roasting in the oven, roast for approximately 35 minutes or until Smart Chicken reaches an internal temperature of at least 165 degrees F. when checked with a digital thermometer. Set aside to cool.
- If grilling either inside or outside, grill Smart Chicken until it reaches at least an internal temperature of at least 165 degrees F. when checked with a digital thermometer. Set aside to cool.
- Once Smart Chicken is cool enough to handle, cube the Smart Chicken into 1/2 inch cubes. In a large bowl, combine Smart Chicken (about 2 cups), toasted pecans, diced green apples, cranberries, shallots or onion, and celery. Mix together Greek yogurt, mayonnaise, apple cider vinegar, and rosemary. Toss Smart Chicken mixture with dressing until well combined.
- Season to taste with salt and pepper. Chill for at least an hour until ready to serve. Serve over mixed salad greens dressed lightly with olive oil and lemon or on your favorite sandwich bread.