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Smoked Chicken Pecan Salad on the Yoder

Forget what you think you know about chicken salad with this recipe from Brad Prose of Chiles & Smoke: “This smoked chicken salad sure beats anything I was served as a child. You won’t find gloopy, soft chicken salad here. Each bite has crunch, spice, and of course plenty of smoked pulled chicken. Shove the chicken pecan salad in a croissant, or an avocado, or wrap it in some leafy greens.”


Recipe from @ChilesAndSmoke on Instagram
https://www.instagram.com/chilesandsmoke/

INGREDIENTS

  • 4 cups smoked shredded chicken
  • 2 hard-boiled eggs, peeled and diced
  • 2 ribs celery, diced
  • 1/4 white onion, diced
  • 1 cup smoked pecans, chopped
  • 2 teaspoons Dijon mustard
  • 2/3 cup mayonnaise, more as needed
  • Juice of 1 lime
  • Salt and pepper to taste

  • SMOKED PECANS
  • 2 cups pecans
  • 1 tablespoon neutral oil
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon chipotle powder

INSTRUCTIONS

  • Preheat the Yoder. Preheat your Yoder Smokers YS640S pellet grill and set the temperature to 375°F.
  • Season and grill the chicken. Season the chicken according to taste and place on the grill until fully cooked, hitting an internal temp of 165°F.
  • Shred and cool. After hitting the 165°F internal temp, pull the chicken off the grill and shred, then place in the refrigerator to cool completely.
  • Smoke the pecans (optional). Toss the pecans with the oil in a small bowl. Mix the spices together and sprinkle it into the pecans, tossing again to mix evenly. Lay out the pecans on a baking sheet in an even layer and smoke for 45 minutes total, stirring halfway through. Remove and allow them to cool.
  • Dice or chop the ingredients to a similar size. Add the chicken, eggs, celery, onion, and pecans to a large bowl.
  • Mix the mustard, mayonnaise, and lime juice in a small bowl. Fold it into the chicken mixture until evenly coated. Add additional mayo if needed, and taste before adding salt and pepper.
  • Cover and refrigerate to allow the flavors to meld for at least an hour, or even overnight. Serve on sandwiches, crackers, chips, or leafy lettuce wraps.

Notes

  • Leftover smoked and shredded chicken can be used for this recipe. Read here for a more complete guide on how to smoke shredded chicken.
  • This recipe is a guide, so add ingredients as you needed.
200 Views | 0 Comments

Smoked Chicken Pecan Salad on the Yoder

Forget what you think you know about chicken salad with this recipe from Brad Prose of Chiles & Smoke: “This smoked chicken salad sure beats anything I was served as a child. You won’t find gloopy, soft chicken salad here. Each bite has crunch, spice, and of course plenty of smoked pulled chicken. Shove the chicken pecan salad in a croissant, or an avocado, or wrap it in some leafy greens.”


Recipe from @ChilesAndSmoke on Instagram
https://www.instagram.com/chilesandsmoke/

INGREDIENTS

  • 4 cups smoked shredded chicken
  • 2 hard-boiled eggs, peeled and diced
  • 2 ribs celery, diced
  • 1/4 white onion, diced
  • 1 cup smoked pecans, chopped
  • 2 teaspoons Dijon mustard
  • 2/3 cup mayonnaise, more as needed
  • Juice of 1 lime
  • Salt and pepper to taste

  • SMOKED PECANS
  • 2 cups pecans
  • 1 tablespoon neutral oil
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon chipotle powder

INSTRUCTIONS

  • Preheat the Yoder. Preheat your Yoder Smokers YS640S pellet grill and set the temperature to 375°F.
  • Season and grill the chicken. Season the chicken according to taste and place on the grill until fully cooked, hitting an internal temp of 165°F.
  • Shred and cool. After hitting the 165°F internal temp, pull the chicken off the grill and shred, then place in the refrigerator to cool completely.
  • Smoke the pecans (optional). Toss the pecans with the oil in a small bowl. Mix the spices together and sprinkle it into the pecans, tossing again to mix evenly. Lay out the pecans on a baking sheet in an even layer and smoke for 45 minutes total, stirring halfway through. Remove and allow them to cool.
  • Dice or chop the ingredients to a similar size. Add the chicken, eggs, celery, onion, and pecans to a large bowl.
  • Mix the mustard, mayonnaise, and lime juice in a small bowl. Fold it into the chicken mixture until evenly coated. Add additional mayo if needed, and taste before adding salt and pepper.
  • Cover and refrigerate to allow the flavors to meld for at least an hour, or even overnight. Serve on sandwiches, crackers, chips, or leafy lettuce wraps.

Notes

  • Leftover smoked and shredded chicken can be used for this recipe. Read here for a more complete guide on how to smoke shredded chicken.
  • This recipe is a guide, so add ingredients as you needed.
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