This smoked chicken salad recipe is a great way to use leftover smoked chicken.
A smoked whole chicken is perfect for chicken salad. Deep smokey flavor changes plain chicken salad into something spectacular!
Smoked Chicken Salad
As with our Savory Chicken Salad Quick and Easy we don’t add nuts or fruit making this recipe keto or low carb! Win, win!
Instead of making a standard bread sandwich use your favorite lettuce for a wrap.
Ingredients for Smoked Chicken Salad Recipe
- Smoked Chicken
- Celery
- Mayonnaise
- Celery Salt
- Dried Dill
- Dried Parsley
- Smoked Paprika
- Fresh Ground Pepper
How to Make Smoked Chicken Salad
If you are going to start up the smoker you might as well smoke two chickens, right?
Pull the meat from the bones of the chicken.
In the bowl of a food processor add a mix of breast and thigh meat, pulse a few times until the meat is chopped fine.
We don’t like just using chicken breast meat only. A mixture of both dark and light meats yields much better flavor and moisture.
Measure 3 cups of chopped chicken into a large bowl. Add the 3/4 cup finely chopped celery. If desired add 2 or 3 diced green onions or about 1/2 cup diced red onion. My husband is not a fan so we omit onions.
In a small bowl combine the mayonnaise, celery salt, dried dill, dried parsley, smoked paprika, and pepper.
Pour the dressing over the chicken and celery and stir to combine thoroughly. Season with salt and pepper to taste, but we find it perfect without additional seasoning.
Cover and refrigerate for at least one hour before serving. We usually like to let it refrigerate overnight for the best flavor.
Serve on a nice fluffy, slightly sweet brioche bread or a flaky, buttery croissant!
Other Smoked Recipes
- How To Smoke A Whole Chicken
- Cajun Smoked Wings That Will Blow You Away
- The Secrets To Amazing Smoked Chicken Wings Every Time
- Smoked Turkey Breast Easy And Perfect
- Smoked Keto Armadillo Eggs Recipe
Smoked Chicken Salad
Ingredients
- 3 c Smoked chicken chopped or minced
- 3/4 c Celery diced small
- 1 c Mayonnaise
- 1/2 tsp Celery salt
- 1/2 tsp Dried dill
- 1/2 tsp Dried parsley
- 1/2 tsp Smoked paprika
- 1/2 tsp Fresh ground pepper
Instructions
- In the bowl of a food processor add a mix of breast and thigh meat, pulse a few times until the meat is chopped fine.
- Measure 3 cups of chopped chicken into a large bowl. Add the finely chopped celery. (If desired add 2 or 3 diced green onions.)
- In a small bowl combine the mayonnaise, celery salt, dried dill, dried parsley, smoked paprika, and pepper.
- Pour the dressing mixture over the chicken and celery and stir to combine thoroughly.
- Cover and refrigerate for at least one hour before serving. We usually like to let it refrigerate overnight for the best flavor.
- Serve on a nice fluffy, slightly sweet brioche bread or a flaky, buttery croissant!
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