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Love & Best Dishes: Smoked Chicken Breast Salad with Homemade Honey Mustard Recipe
Sep 4, 2021
Smoked Chicken Breast Salad with Homemade Honey Mustard Recipe - Jamie Deen is making a healthy salad recipe with smoked chicken, dressed in his homemade salad dressing recipe.
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Smoked Chicken Breast Salad with Homemade Honey Mustard Recipe: https://www.pauladeen.com/recipe/smoked-chicken-breast-salad-with-homemade-honey-mustard-dressing/
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0:00
- Hey y'all, it's Jamie Deen and I am so excited
0:02
to share this labor day video with y'all.
0:05
It's about grilling.
0:06
We're giving my mom the day off
0:07
because every good mom deserves to have labor day off.
0:11
Here's a little secret, it aint really labor day.
0:13
On labor day I'm going to be in Charlotte,
0:14
watching the University of Georgia,
0:16
beat the breaks off the Clemson Tigers.
0:18
So we're filming this a couple of days ahead of labor day,
0:20
but I'm still happy to do it.
0:21
We're here at mom's house.
0:23
She said, do not shoot on the inside
0:25
till she gets a chance to give you all a video.
0:27
She wants to reveal everything.
0:28
I don't know who's happier, mom or my brother.
0:31
Mama has moved out of my brother's house.
0:32
She's back in her house.
0:34
And now here we are.
0:35
So what I'm doing today is it kind of harkens back
0:37
to our early Bag Lady days.
0:40
Every Friday, my daddy would do chickens on the grill.
0:43
He would do bone in, with rib meat, skin on chickens,
0:47
on the grill outside of our house every Friday morning,
0:50
I guess he'd put them on at five or six o'clock
0:52
in the morning.
0:53
We would pick 'em, chop 'em, dress 'em with our homemade
0:57
honey mustard and put them on a top of a bed of greens,
0:59
with just tomatoes.
1:01
So that's what we're doing here today.
1:03
So I'm going to show you the easiest way
1:05
to make a delicious chicken, but I'm going to do it smoked.
1:09
It's so much easier to control
1:10
and you'll have a thousand percent more success,
1:13
it's very simple.
1:14
Two chicken breasts, I got the rib meat.
1:16
So the skins on, and I promise you,
1:20
you can put a billion things on your chicken and steak,
1:24
but for me, it's only coarse salt, pepper, and that's it.
1:29
I love kosher salt and I like coarse black pepper.
1:36
And that's it.
1:37
So Theresa, I love you, Theresa thank you,
1:40
has come over earlier today.
1:42
This chicken has gone on the grill about two hours ago
1:46
and look at that.
1:47
- [Theresa] I might even be able to cook chicken now Jamie.
1:50
- [Jamie] Look at that, we've done this on 250
1:53
for about two hours.
1:54
Now get y'all an internal thermometer, okay?
1:59
You want this to be 165.
2:02
I know that these are done,
2:03
because I was running 10 minutes late.
2:06
Look how beautiful that is.
2:09
I mean, if you follow me on Instagram,
2:12
you've seen I do this all the time, all the time.
2:16
Smoked chicken breasts are so versatile.
2:19
My boys love to eat it, so this is it y'all, look.
2:22
Park it, and that's it.
2:26
Talk to your watch and say, "Hey Siri, two hours."
2:31
And then come back out, stick your temperature in...
2:33
Stick your thermometer in there,
2:35
and as long as your temperature is 165, you're good to go.
2:39
What you're going to love about this chicken
2:40
is it stays so moist when you smoke it.
2:44
I do a lot of roasted chicken at the house
2:49
where I'll do it in the oven
2:50
and I'll do it on a traditional temperature of 375 or 400.
2:54
And then I can get it cooked in about 35 or 40 minutes,
2:57
but this we're going for hours at a lower temperature,
3:01
which keeps them so juicy.
3:04
Let's take a look inside of these.
3:05
And this is how I love to cut them, it's so pretty.
3:08
Cut them into thirds.
3:11
Look at the juice that runs out of this chicken.
3:17
This is exactly how serve it to my family.
3:19
I'll park some of these
3:20
and then I'll do roasted vegetables too.
3:24
So when I do my chickens in the oven,
3:26
I do it the same exact thing except blacken them on top
3:31
and the bottom.
3:32
- [Theresa] How do you blacken something Jamie?
3:34
- [Jamie] Oh I'm sorry, not blacken.
3:35
I will just crisp 'em up.
3:40
So I'll go skin side down on a hot skillet
3:43
with a little bit of butter and olive oil to get this,
3:48
which the smoker gives me,
3:50
but sometimes your oven doesn't.
3:53
So you put it in your pan skin side down,
3:55
you let it cook for five or six, seven minutes,
3:57
flip it over five, six, seven minutes.
3:59
And then I surround it with vegetables, carrots, asparagus,
4:04
potatoes, brussel sprouts, anything you can put in the pot.
4:09
And then I put the chicken on top of those vegetables.
4:11
And as the chicken cooks, my mouth is watering
4:15
just thinking about it.
4:16
All the juice that's rendered out of your chicken
4:20
gets covered in your vegetables.
4:22
It's delicious way to do it.
4:24
I digress, so here we are.
4:26
We've got our roasted chicken that we've done for two hours,
4:28
salt, pepper.
4:29
You cannot deny that that looks delicious.
4:33
- [Theresa] That's amazing.
4:34
- [Jamie] I'll wash my hands real quick.
4:37
Now we gonna make up-
4:38
- [Theresa] Look how juicy it is.
4:39
- [Jamie] Juice, wait till you taste it.
4:41
This is the same recipe that we used for The Bag Lady.
4:46
It's a very simple recipe and I don't have...
4:49
Mom is still unpacking,
4:50
so measuring spoons and cups and things are hard to come by.
4:53
So today I'm going to eyeball it.
4:57
I got, I'm just making it for two of us.
5:00
That's about a cup of mayonnaise.
5:05
I'm gonna put two tablespoons of honey.
5:19
I'm going to put about one tablespoon of orange juice.
5:25
Does that surprise you?
5:27
Puts a little bit of acidity and it makes a really good,
5:31
nice and smooth.
5:32
And then to that I'm going to do
5:35
just a little pinch of sugar.
5:39
So we've got mayonnaise, orange juice,
5:41
honey, a little bit of sugar.
5:43
And then today, because I'm feeling a little frisky,
5:47
it is Friday, fun Friday.
5:50
I'm going to add a little bit of sriracha
5:51
which I normally do not do,
5:53
but it's just for the adults here today, so.
5:58
And this is one of those things that as you make it, oh,
6:01
you know what I forgot?
6:05
What are two words in honey mustard?
6:08
See we've got our honey.
6:11
But why is my honey mustard looking like thousand islands.
6:14
I don't have the mustard.
6:16
Y'all stick around, I'll be right back
6:17
with all the ingredients.
6:21
Mustard I'm going to go about, go tablespoon to start.
6:29
I'm going to get...
6:31
It's important to use the right tool for the job.
6:32
So I'm turning to my whisk.
6:38
- [Theresa] Now it's looking like honey mustard.
6:41
- [Jamie] If you want to,
6:42
you can put a little paprika in here.
6:43
That's normally an ingredient that you can sprinkle in
6:47
just to give her a little bit of texture,
6:48
a little bit of different color.
6:54
And now you just gotta test it.
6:57
You gotta test it.
7:00
Figure out-
7:03
I don't want to seem too confident,
7:06
but normally I get it on the first try.
7:08
This is really good.
7:10
Keep in mind, I've made it 57,000 times
7:13
in the last 30 years.
7:14
If want it a little bit more sweet,
7:16
add a little bit more honey.
7:18
If you want a little bit more loose, add your orange juice.
7:21
A little bit more spicy, jack up the sriracha.
7:23
That is really, really super good.
7:26
Today we're using iceberg lettuce with arugula.
7:30
Arugula's got a real little spicy pepper bite to it
7:33
that I love, but most every fresh green salad that I do,
7:38
I include iceberg lettuce in it, just because I love it.
7:41
SO I've hand ripped it.
7:42
A good trick for this y'all, the arugula came in a package
7:45
that's been washed three times, so it's good.
7:47
Iceberg wash it really good, you know, bang it,
7:50
core it out, wrap it up in paper towels when you get done
7:53
washing it and put it in your refrigerator,
7:54
it'll crisp right up.
7:55
That's a good trick.
7:57
Theresa you ready?
7:58
- [Theresa] I am very ready.
7:59
- Okay, let's see what we got going here.
8:01
So let's, we're going to plate up or salads.
8:08
- [Theresa] I just love the way arugula looks.
8:09
- [Jamie] So pretty, you eat with your eyes first.
8:13
And iceberg gives it a little bit of heft.
8:15
Cause arugula is a little kind of a light lettuce.
8:24
Since I've cut this like a normally serve it at my house,
8:27
I'm going to have to get rid of some of these bones.
8:31
So I'm going to carefully chop this up,
8:37
move this off the center portion.
8:40
If you're trying to watch your weight
8:41
or if it makes a difference to you,
8:42
you can remove the skin or you can leave it on.
8:47
Tell you there's an awful lot of flavor in the skin.
8:50
So if you want to leave a little bit on
8:53
and then take a little bit off.
8:55
- [Theresa] This should be a good cheat day.
8:59
- [Jamie] And it's roasted chicken,
9:00
so it's not even really a cheat,
9:03
but I like to leave it in bigger chunks.
9:05
So you can get a real good fork full
9:08
of what you're serving here.
9:13
- [Theresa] Now, Jamie, when I do this recipe,
9:14
I'm actually going to do it for four people.
9:17
So for those that are watching, when you see the recipe,
9:20
it'll be for four chicken breasts.
9:23
- And you know, depending on how hungry
9:26
or how much everybody eats,
9:28
you'll see that this is going to really provide
9:31
a lot of protein, just these two chicken breasts.
9:36
So if you think your group, like for our family,
9:38
sometimes there's five of us now,
9:41
but Davis isn't this adventurous at this point.
9:46
So we don't count him yet, as far as what I'm cooking.
9:48
Oh though, he's starting to dig his fork into it.
9:52
- [Theresa] Now Jack just had his birthday didn't he?
9:53
- Jack just turned 15 years old, which is hard to believe.
9:59
- [Theresa] I didn't know you were that old Jamie.
10:00
- I'm older than you think, I started late.
10:04
So Jack will be driving us around before too long.
10:10
So Matthew is 10, Jack is 15
10:13
and Davis is just now a year and a half old.
10:16
And he's a good little eater,
10:18
but he doesn't eat salad yet of course.
10:20
So I'll do three chicken breasts for four of us
10:23
'cause Brooke's not a very-
10:25
Nobody eats as big as Jack and I.
10:27
Well, Matthew does.
10:29
Before it's all over with, we're all going to be big eaters
10:31
except for Brooke.
10:34
So now you have to make a decision.
10:35
Do you want to toss your chicken into your salad dressing?
10:40
You want to toss it before or do you want to toss if after?
10:44
I kind of like to give it a little toss before.
10:51
So I'm gonna add our chicken in here.
10:56
Doesn't this look good Theresa?
10:57
I'm have not eaten today yet either.
10:59
- [Theresa] Me either.
11:01
- [Jamie] So I'm gonna do this two ways.
11:10
This would be a good time, if you wanted to,
11:12
if you decided to dress your chicken like this,
11:14
add a little bit of honey to it
11:16
and get it really, really sticky.
11:20
Rather than trying to dress the whole salad,
11:22
I like to dress the meat,
11:26
which is plenty enough dressing for this little salad
11:31
that we have.
11:39
So good right?
11:41
Now it's that time of year, which is,
11:46
I love the summertime and I love all the food
11:47
that comes with this time of year.
11:49
Well labor day, labor day,
11:50
is that where we're supposed to be?
11:52
- [Theresa] Yes, It's already September.
11:54
- [Jamie] I've been behind since 6:30 this morning.
11:56
Yeah, summer's over,
11:58
but you can still get really good tomatoes.
12:01
- [Theresa] And these are heirlooms.
12:04
- [Jamie] Really nice local heirloom tomatoes.
12:13
I'm going to chunk these out,
12:14
kind of a little bit bigger way.
12:16
I always do this with my fresh tomatoes.
12:20
When I'm on the board, like add a little bit of salt to 'em.
12:24
And a little bit of pepper to 'em.
12:29
- [Theresa] You do most of the cooking in the house,
12:31
don't you?
12:32
- [Jamie] I do, which kind of makes sense.
12:34
- Yes - I love to cook
12:37
and I love to try new things
12:39
and I love to make plates.
12:42
I just think it's so pretty.
12:44
I just, it's kind of like art, you know,
12:49
it's like plate art, is what it is.
12:53
- [Theresa] Jamie, that's beautiful.
12:55
- [Jamie] It's so simple.
12:59
Let's try it.
13:00
- [Theresa] I was going to say now
13:01
you know the viewers want you to try it.
13:02
- Oh my gosh.
13:06
There is no better way to cook chicken
13:08
then on a pellet grill.
13:11
Slow, I love the homemade dressing with it too.
13:17
So this takes me back over 30 years y'all,
13:22
my daddy out in the backyard,
13:25
picking the chickens and us selling this on Friday.
13:27
It was $5.
13:30
It was one of the first big hits that we had,
13:32
a little container with some fresh greens
13:34
chopped up tomatoes and fresh smoked,
13:36
and today, pellet grill smoked, chicken.
13:39
So good, good for you too.
13:42
And really delicious.
13:43
I appreciate y'all checking me out.
13:46
Have a wonderful start to the fall season and go dogs,
13:51
and stay tuned, Mom, will take you
13:53
through the big house soon.
13:54
Thanks y'all.
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