Smoked Chicken Salad
- 20m Prep Time
- 2h Cook Time
- 3h Ready In
Smoked chicken is shredded and mixed with a creamy, tangy dressing for a flavorful salad. Perfect for sandwiches or on its own.
Ingredients
- 1
-
- whole
-
- chicken
- (
- 3 1/2 to 4
-
- pounds
- ;
- 1.6 to 1.8
-
- kg
- ), halved
- 1/4
-
- cup
-
- your favorite barbecue rub
- (
- 1
-
- ounce
- ;
- 30
-
- g
- )
- 1/2
-
- cup
-
- mayonnaise
- (
- 4
-
- ounces
- ;
- 115
-
- g
- )
- 3/4
-
- cup
- (
- 2 1/2
-
- ounces
- ;
- 70
-
- g
- ) finely chopped
- celery
- (about
- 2
-
- medium stalks
- )
- 1/3
-
- cup
- (
- 3/4
-
- ounce
- ;
- 20
-
- g
- ) finely sliced
- scallion
- (about
- 1
-
- medium
- )
- 1
-
- tablespoon
- (
- 15
-
- ml
- ) fresh
- lemon juice
- from
- 1
-
- lemon
- 1
-
- tablespoon
- (
- 15
-
- ml
- )
- apple cider vinegar
- 1
-
- teaspoon
-
- smoked paprika
- 1
-
- teaspoon
-
- hot sauce
- 1/2
-
- teaspoon
-
- celery seeds
- Kosher salt and freshly ground black pepper
- 1
-
- fist-size chunk
- of
- light smoking wood
- , such as apple or cherry
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1
-
- whole
-
- chicken
- (
- 3 1/2 to 4
-
- pounds
- ;
- 1.6 to 1.8
-
- kg
- ), halved
- 1/4
-
- cup
-
- your favorite barbecue rub
- (
- 1
-
- ounce
- ;
- 30
-
- g
- )
- 1/2
-
- cup
-
- mayonnaise
- (
- 4
-
- ounces
- ;
- 115
-
- g
- )
- 3/4
-
- cup
- (
- 2 1/2
-
- ounces
- ;
- 70
-
- g
- ) finely chopped
- celery
- (about
- 2
-
- medium stalks
- )
- 1/3
-
- cup
- (
- 3/4
-
- ounce
- ;
- 20
-
- g
- ) finely sliced
- scallion
- (about
- 1
-
- medium
- )
- 1
-
- tablespoon
- (
- 15
-
- ml
- ) fresh
- lemon juice
- from
- 1
-
- lemon
- 1
-
- tablespoon
- (
- 15
-
- ml
- )
- apple cider vinegar
- 1
-
- teaspoon
-
- smoked paprika
- 1
-
- teaspoon
-
- hot sauce
- 1/2
-
- teaspoon
-
- celery seeds
- Kosher salt and freshly ground black pepper
- 1
-
- fist-size chunk
- of
- light smoking wood
- , such as apple or cherry
Let's Cook
-
Step 1.
Rub chicken all over with barbecue rub. Fire up
-
Step 2.
smoker
-
Step 3.
or
-
Step 4.
grill
-
Step 5.
to 225°F (107°C), adding chunks of smoking wood when at temperature. When wood is ignited and producing smoke, place the chicken in the smoker or grill, skin side up. Smoke until an instant-read thermometer reads 160°F (71°C) when inserted into the thickest part of the thigh, 1 1/2 to 2 hours. Remove from smoker and let cool completely, about 1 hour.
-
Step 6.
While the chicken is cooling, mix the dressing in a small bowl: mayonnaise, celery, scallions, lemon juice, vinegar, paprika, hot sauce, and celery seeds.
-
Step 7.
Pull the meat from the skin and bones, then roughly chop; discard the skin and bones. Place the meat in a large bowl and pour in the dressing. Stir to combine. Season with salt and pepper to taste. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
-
Step 8.