Smoked chicken salad
is much like regular chicken salad in the making, except you need to make sure that you don't overpower the smoke flavor. I use about a 5 pound chicken, smoked to an internal temp of 175 in the breast and thigh. When cooled, separate the white and dark meat. I use my Kitchenaid mixer/meat grinder to grind the dark meat (smallest die) and I cube the white meat in 1/2" cubes. The dark meat will blend with the mayo in the mixing process and make a very nice paste that holds the white meat and spices together.
Ingredients:
1 smoked chicken (4 to 5 pounds)
1 cup mayo
2 Tablespoons chives
2 Tablespoons parsley
Salt to taste (I use sea salt)
Garlic powder to taste (I use granulated garlic)
1 Teaspoon lemon juice
How it is done
I mix the chicken first and add the mayo 1/2 cup at a time, and the lemon, parsley, and chives with the second half of the mayo, adding salt and garlic at the end. Go easy on both, as once it is in you can't take it out. So, if you get too much of either the only fix is to add more chicken, which you may or may not have on hand!
Chill it and serve on bread or with crackers.
