Earl Grey tea and smoked chicken salad

Serves: 1
Ingredients
For the chicken mix:
Chicken breast, deboned, cleaned, skin on 1 pc
Rice 100 gm
Sugar 50 gm
Earl grey tea 10 gm
Cinnamon bark 10 gm
Water 50 ml
For the salad:
Endive, red, washed 1 pc
Endive, white, washed 1 pc
Watercress, washed and picked 1 bunch
Baby gem hearts, washed and picked 2 heads
Cherry tomato, washed, halved 60 gm
For the dressing:
Olive oil 250 ml
Honey 6 gm
Tarragon, washed, picked, chopped 5 gm
Shallot, peeled, finely chopped 50 gm
Balsamic vinegar 150 ml
Sea salt to taste
Pepper, fresh, milled to taste
Method
For the dressing: simmer the olive oil, honey, tarragon, shallot, and balsamic vinegar in a small pan.
Remove from heat and allow to cool. Blend and refrigerate until use.
For the tea smoked chicken, mix all the ingredients (except the chicken) together.
In a deep tray, add the mix and place over heat until it starts to smoke.
Add a wire rack and place the chicken on the rack; cover with tin foil and cook for approximately 11 mins in the smoke.
Remove from the heat and allow to cool with the smoke. When cool, remove and chill the chicken.
Trim the stalk of the endives so the leaves come apart.
In a mixing bowl, add the salad items and season with the dressing (you can store the rest of the dressing).
Thinly slice the chicken and arrange it all on a plate. Serve.