Smoked Chicken Salad

Ingredients

• 2 boneless chicken leg, cut into 1 inch pieces 
• 2 tablespoons + 4 teaspoons olive oil
• Sea salt to taste
• Crushed black peppercorns to taste
• A few dashes of Tabasco sauce
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard 
• 6-8 cloves
• ¼ teaspoon mustard oil
• 6 red cherry tomatoes
• 6 yellow cherry tomatoes
• 2 baby red radish with the greens
• 4 baby carrots, boiled and drained
• Assorted lettuce leaves as required
• Pitted green olives as required
• 1 medium beetroot, boiled, peeled and sliced into thin roundels
• Feta cheese as required
• ½ cup green gram (moong) sprouts, blanched
• ¼ cup fresh pomegranate pearls
• ¼ cup roasted walnuts, broken
• Dressing
• 2 tablespoons Dijon mustard
• Salt to taste
• Crushed black peppercorns to taste
• 2-3 teaspoons lemon juice
• 2-3 teaspoons honey
• 2-3 tablespoons extra virgin olive oil

Method

1. Preheat oven to 180º C.
2. Take chicken pieces in a large shallow bowl, add 2 tablespoons olive oil, sea salt, crushed black peppercorns, Tabasco sauce, Worcestershire sauce, and Dijon mustard and rub the mixture well on each chicken piece. Make a well in the centre, take a hot charcoal piece in a small stainless steel bowl and place it in the well. Place cloves over the charcoal and drizzle mustard oil over it. Cover the bowl immediately and let the flavours infuse for 1-2 minutes. Remove the bowl with charcoal.
3. Heat remaining olive oil in a non-stick shallow pan till it begins to smoke. Place the chicken pieces in the pan and cook on high heat for 2-3 minutes. Flip the pieces and cook the other side for 2-3 minutes as well. 
4. Arrange the chicken pieces on a baking tray, place it in the preheated oven and cook for 10 minutes. 
5. Halve the red cherry tomatoes and yellow cherry tomatoes. 
6. De-stem red radish greens. Trim the top of the red radishes and thinly slice them. 
7. Trim the tops of the baby carrots and vertically halve them then further cut them in half diagonally.  
8. Arrange lettuce on a serving plate. Place radish greens on top, arrange radish slices, boiled carrots, red cherry tomatoes and yellow cherry tomatoes. Arrange green olives, and boiled beetroot slices. Arrange half the chicken pieces, sprinkle some crumbled feta cheese, place some more lettuce leaves and the remaining chicken pieces on top of that. Sprinkle green gram sprouts and pomegranate pearls. Arrange some roasted walnuts and sprinkle some more feta cheese. 
9. To make the dressing, take Dijon mustard in a bowl, add salt, crushed black peppercorns, lemon juice and honey and whisk well. Add extra virgin olive oil and whisk till well combined. Drizzle the dressing just before serving.
10. Serve immediately.