Smoked Chicken Salad Recipe
Build a fire in your Yoder Smokers Loaded Wichita Offset Smoker using a chimney full of lump charcoal. Feed the coal bed with splits of Kiln Dried Apple Wood. Stabilize the temperature at 250ºF-300ºF.
Prepare the chicken spatchcock style. Cut along either side of the backbone of the chicken to remove the backbone.
Loosen the skin from the surface of the meat, all over, but do not remove the skin completely. Season under the skin and all other surfaces with Cattleman’s Grill Ranchero Seasoning.
Place the bird skin side on the grates of the smoker. Smoke until the internal temperature reaches 160ºF in the breasts, and 175ºF in the thighs, about 2.5 hours.
Remove the chicken from the grill and allow and place in the refrigerator to cool, about 20 minutes.
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While the chicken cools, combine the mayonnaise and Kozlik’s Dijon Classique mustard in a medium/large sized bowl and whisk.
Add the crushed cashews, grated apple, green onion and Kansas Flavor Bread and Butter Jalapeños to the bowl with the mayonnaise and mustard.
Remove the chicken from the refrigerator. Remove the skin from the chicken. Pull the meat from the bones. Discard the bones. Dice the meat into 1/2”-3/4” cubes.
Add the cubed chicken to the bowl with the rest of the ingredients. Mix well. Season with the Noble Saltworks Hickory Smoked Salt and fresh cracked black pepper, to taste.