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Smoked Chicken Salad

DIRECTIONS

Combine all marinade ingredients and place in a large bowl or pan along with the chicken breasts. Marinate, covered, in the refrigerator at least 10 hours.
To smoke the chicken, remove it from the marinade and place on a smoker rack. Smoke in a water smoker or covered kettle grill according to manufacturer's instructions until the flesh shows no pink and the juices run clear when the chicken is pierced, 45 to 60 minutes. Remove from the smoker and let cool. Halve the breasts and carefully remove the meat in one piece. Cut into 1/8-inch-thick slices and set aside.
Whisk all vinaigrette ingredients together and set aside.
In a large pot of boiling salted water, blanch the sugar snap peas for 1 minute. Plunge immediately into ice water to stop the cooking and drain well.
Over medium-high heat, melt half the butter in a sauté pan and sauté the mushrooms with the saffron until lightly browned, 3 to 4 minutes. Set aside.
Melt the remaining butter and sauté the sliced peppers for 3 to 4 minutes, until just barely tender. Set aside.
In a large pot of boiling water, boil the okra until tender, 4 to 5 minutes. Drain well and place it in a large bowl with the other vegetables; add 3/4 cup of the vinaigrette and toss lightly. (Make sure the okra is warm so it will retain some color and not become glutinous.)
Line a serving bowl or individual plates with large, perfect lettuce leaves and add the vegetables. Carefully arrange the slices of smoked chicken on top and dress with a bit of the remaining vinaigrette. Garnish with fresh basil leaves.