Smoked Chicken Salad
Classic chicken salad with smoked meat.
Jump to RecipeChicken salad made with smoked chicken is a revelation - the smoke flavor elevates this simple dish to something special. It's perfect for meal prep, lunches, or light dinners. I make a batch every week.
This is perfect for weekday lunches, light dinners, or as part of a spread. It keeps well in the fridge for several days. Great for when you want something satisfying but not heavy.
Serve on bread for classic sandwiches, in lettuce wraps for low-carb, on crackers as an appetizer, or over greens as a salad. The versatility makes it a meal-prep staple.
The basic recipe here is a starting point. Add grapes or apples for sweetness, nuts for crunch, fresh herbs for brightness. Curry powder makes a great variation. Make it your own.
Smoke the chicken specifically for this, or use leftover smoked chicken. Either way, the smoke flavor is what makes this version special. Dice the chicken rather than shredding for better texture.
Ingredients
Instructions
-
1
Season the chicken breasts with salt, pepper, and a light dusting of Plowboys Yardbird Rub.
-
2
Smoke at 250°F with Bear Mountain Apple Pellets for 1-1.5 hours until the internal temperature reaches 165°F. Check with an instant-read thermometer.
-
3
Let the chicken cool completely, then dice into small cubes.
-
4
In a bowl, combine the diced smoked chicken with mayonnaise, diced celery, finely chopped red onion, and Dijon mustard.
-
5
Season to taste with salt and pepper. Refrigerate for at least 1 hour to let the flavors meld.
-
6
Serve on bread, in lettuce wraps, or over a bed of greens.