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Smoked Chicken Salad with Tangy Dressing

This smoked chicken salad offers a delightful balance of smoky depth and bright acidity, making it a standout dish for picnics, sandwiches, or light meals. The chicken is gently smoked over fruitwood, infusing it with a rich, aromatic flavor before being combined with a creamy, tangy dressing featuring apple cider vinegar, lemon juice, and a touch of heat from hot sauce. Celery and scallions add crunch and freshness, while smoked paprika and celery seeds enhance the complexity of the dish. Whether served on toasted bread, wrapped in lettuce, or enjoyed on its own, this salad is a versatile and satisfying option that showcases the beauty of smoked poultry.

Light Lunch | Dairy-Free | Nut-Free | Shellfish-Free | Soy-Free | Chicken Salad | Grill | Mixing Bowl | Smoker | Thermometer | Celery | Green Onion | Mayonnaise (ingredient) | Whole Chicken | Chopping | Mixing | Smoking | Stirring | Picnic | Hands-Off | Under 2 Hours
Time to complete

Prep

15min

Cook

1h 30min

Wait

1h

Total

2h 45min

Ingredients (Makes 6 portions)
  • 1 whole chicken, halved
  • ¼ cup (60 ml) barbecue rub
  • ½ cup (120 ml) mayonnaise
  • ¾ cup (120 g) finely chopped celery (about 2 medium stalks)
  • ⅓ cup (50 g) finely sliced scallions (about 1 medium)
  • 1 tablespoon (15 ml) freshly squeezed lemon juice
  • 1 tablespoon (15 ml) apple cider vinegar
  • 1 teaspoon (2 g) smoked paprika
  • 1 teaspoon (5 ml) hot sauce
  • ½ teaspoon (1 g) celery seeds
  • Kosher salt, to taste
  • 1 fist-sized chunk of light smoking wood, such as apple or cherry
Nutrition Information (per 100g)
  • Calories: 180
  • Fat: 12
  • Protein: 15
  • Carbohydrates: 2
  • Fiber: 0.5
Directions

Smoking the Chicken

  • 1. Rub the chicken all over with the barbecue rub, ensuring even coverage.
  • 2. Preheat the smoker or grill to 225°F (107°C), adding the chunk of smoking wood once the temperature is reached.
  • 3. Place the chicken in the smoker or grill, skin side up, and smoke until an instant-read thermometer inserted into the thickest part of the thigh registers 160°F (71°C), about 1½ to 2 hours.
  • 4. Remove the chicken from the smoker and let it cool completely, about 1 hour.

Preparing the Dressing

  • 5. While the chicken is cooling, mix together the mayonnaise, celery, scallions, lemon juice, apple cider vinegar, smoked paprika, hot sauce, and celery seeds in a small bowl until well combined.

Assembling the Salad

  • 6. Pull the meat from the skin and bones, discarding the skin and bones. Roughly chop the meat.
  • 7. Place the chopped chicken in a large bowl and pour in the dressing. Stir to combine.
  • 8. Season with kosher salt to taste. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Cookix's Secrets

Alternative Cooking Method

  • If you don’t have a smoker, roast the chicken in the oven at 375°F (190°C) until fully cooked, then add a touch of liquid smoke to the dressing.

Alternative Proteins

  • Try this recipe with smoked turkey or duck for a different take on the dish.

Bold Flavor Enhancements

  • Add chopped smoked almonds or crispy bacon for extra texture and depth of flavor.

Healthier Variation

  • Replace mayonnaise with Greek yogurt for a lighter, protein-rich alternative.

Seasonal Tweaks

  • In summer, add diced fresh peaches or grapes for a sweet contrast to the smoky chicken.

Serving Suggestions

  • Serve the smoked chicken salad on toasted bread, in lettuce wraps, or as a filling for sandwiches.

Smoking Tips

  • Use fruitwood like apple or cherry for a mild, sweet smoke flavor that complements the chicken.

Storage Tips

  • For best flavor, let the salad sit in the refrigerator for at least an hour before serving to allow the flavors to meld.