Smoked Chicken Salad Sandwich

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Big thanks to cookingwithcarrrl - for sharing this amazing recipe

Smoked Chicken Salad Sandwich

2 1/2 cup chicken cubed (whole bird is my favorite)
1/3 of a cup mayo - 1/2 of you like it a lil more “wet”
Half a white onion
Handful of red seedless grapes (quartered)
Small handful of dried cranberries
1/4 a cup slivered almonds
1/2 a cup of celery (about one stalk)
1 tsp dry dill
2 tablespoons Dijon mustard
1/4 of a jalapeño diced
1 lemon
1/2 tsp salt
1/4 tsp pepper
Bacon to taste
Additional Thriller to taste
Butter for basting

Start with a whole chicken. Cover the bird with a mixture of olive oil and Thriller rub (should be like a paste). Stuff the bird with lemon and fresh herbs or lime and cilantro. Lime and cilantro gives me the most moist bird.

Smoke or cook bird until it reaches an internal temp of 165-175. Baste with butter every 30 minutes. Let sit for 20-30 minutes. Carve the bird and cut meat into cubes. Be sure to mix in thigh and leg meat for extra flavor.

Cut up apple and mix with a few squeezes of lemon juice, mix.

Add in a bowl - Apple, grapes, almonds, cranberries, celery, onion, mustard, mayo, salt, pepper, dill, jalapeño and more Thriller rub to taste. Mix and enjoy! Best served after a few hours chilled. Cook bacon before serving and add to sandwich, thick sliced is recommend.

Serve on your favorite bread. Great toppings include jalapeños, lettuce, tomato, more mustard, pickles!

Have a good one and I’d love to see the blog when it’s up!

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