Smoky Chicken Salad
Lightly smoked breasts make a delicious chicken salad for sandwiches or served with lettuce and fruit. Picture depicts chicken before mayonnaise was added for clarity.
- Serves: 20 persons
- 5pounds chicken breasts
- 2tablespoons ground black pepper
- 1tablespoon celery salt
- 1pound celery, diced
- 1medium red onion, diced
- 1teaspoon caraway seeds
- 30ounces mayonnaise
Step 1Boil chicken breasts in a pot filled with water until no longer pink in the centers and juices run clear, about 40 minutes.
Step 2While chicken finishes boiling, preheat an outdoor charcoal grill for medium-high heat and lightly oil the grate. Place approximately 10 coals off to one side and light; coals are ready when they have some white dust.
Step 3Add hickory chips to a container or on aluminum foil on top of coals. Place chicken breasts onto the preheated grill as far away from the heat as possible.
Step 4Smoke chicken just until a light smoke is apparent, no more than 15 minutes. Transfer chicken to a plate to cool, about 10 minutes.
Step 5Dice each chicken breast; sprinkle with pepper and celery salt. Place diced celery and red onion in a large bowl; add chicken 3 breasts at a time, sprinkling with 1 pinch caraway seeds and mixing well after each addition. Stir in mayonnaise. Cover and refrigerate until ready to serve.