Smoked Chicken Salad

Smoked Chicken Salad Ingredients

2 ea Chicken breast bone in	1 cup Cider vinegar
1 cup celery	1/2 cup Barbeque sauce Kraft original
1 cup Mayo	3 ounce Beer
salt	1 tablespoon Tabasco sauce
pepper

Instructions for Smoked Chicken Salad

This recipe is really just basic chicken salad. The difference is that you use tasty smoked chicken instead of bland canned chicken or plain chicken breast.

Wash the chicken. Make the "mop" by mixing the cider vinegar, bbq sauce, beer, tabasco, 1 T salt, and 1 T pepper. Prepare the smoker to about 250-275 degrees farenheit (note: I don't like smoking chicken too low & slow). [If you don't have a smoker, you can put the wood chips into a packet made out of aluminum foil, seal the edges, puncture several times with a fork and place directly on the heat. Then cook chicken over indirect heat.] Smoke the chicken for 2.5 to 3 hours, mopping it every 20-30 minutes, but keeping the lid closed as much as possible. Remove from heat when chicken reaches an internal temp of 165. Let it cool and chop or pull chicken into bitesize pieces. Make sure you get some of the tasty skin too if you aren't health conscious and like the extra kick!

Process the celery in the processor to a fine chopped texture. Then add remaining ingredients and pulse until the desired consistency is achieved. Serve on kaiser rolls with lettuce.

Main Ingredient: ChickenCuisine: American

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