Smoked chicken salad

15 min · 15 min hands-on

Ingredients

1.5 lb on the fire · ~1.4 lb to the table · 3 plates at 8 oz

• pulled leftover smoked chicken3 cups
• mayonnaise or Alabama white1/3 cup
• celery stalk, diced1
• scallions2
• mustard1 tsp
• salt, pepper, lemon

Method

1. 1

   Pull the chicken, discard only the gristle. Fold in mayo, celery, scallion, mustard, lemon.

2. 2

   Taste salt. It takes more than you think because it is cold.

If you don’t have it

• Mayonnaise → Alabama white, or yogurt plus a spoon of mayo. Alabama white is the smoked-chicken move. Straight yogurt is too sharp alone.
• Thighs → Breast, or a mix. Breast needs more dressing and celery. All-breast salad dries by Thursday.

Same cook, different day

• Sandwich

  Lunch. Toasted bread, a little extra dressing, lettuce. The smoke is the condiment.

• Lettuce cups

  No bread. Same salad, crunchy leaf, hot sauce.

• Warm

  You just pulled the bird. Pull, dress while warm, then chill. It takes seasoning better hot, eats better cold.