Pellet Smoker Chicken Salad
Ingredients
1 whole fryer chicken, 3 to 4 pounds on a pellet smoker
2 quarts of brine solution
Salt and freshly ground black pepper
2 pats butter
6 ribs celery, diced ¼ inch
3 slices sweet red onion, diced ¼ inch
1 small bunch fresh parsley, finely chopped
Or 1 Tbs. dry parsley
1/3 cup + 2 Tbs. Hellmans mayonnaise
1 lemon, juiced
2 tablespoons Dijon mustard
1 tablespoon celery seed
Sandwich buns, Cajun crackers, or other crackers for serving
Directions
Smoke the chicken your favorite way. I prefer to spatchock the chicken then place in a brine overnight. 2 quarts of water, ½ cup kosher salt and ½ cup of brown sugar.
Rinse and dry the chicken, place a pat of butter under each breast. Season with salt & pepper. Smoke at 170 to 180 deg. for ½ hour then go to 325 or 350 deg to finish to an IT of 180 deg. I go to 180 IT in the breast, being spatchcocked I find then the legs & thighs will be 185 or higher.
Let chicken cool then remove the skin & pull the meat or chop small. I like to chop mine. Place in a bowl; add the celery, onions and parsley. Place the mayonnaise, lemon juice, Dijon mustard, and celery seeds in a small bowl & whisk until smooth. Mix into the chicken. It’s best to let set in the fridge a few hours before serving.
Variation: If you want to tone down the onion flavor some just add one slice diced onion and some fresh chopped chives. I like to use Vidalia onions when in season.
Smokin Don
