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