Crooked Lake BBQ Smoked Chicken Salad

Crooked Lake BBQ Smoked Chicken Salad

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Ingredients

• 2 Chicken breasts
• 2 Strips of chopped cooked bacon
• 3/4 cup Mayo
• 1/2 cup Shredded cheddar cheese
• 1/4 cup Roughly chopped carrots
• 1/4 cup Roughly chopped celery
• 10 almonds chopped

Preparation

1. Set up for indirect cooking and get your kamado or smoker up to 250 with your Flame Boss Controller using your preferred brand of charcoal with a few chunks of your favorite smoking wood. We use FoGo Premium charcoal.
2. Season Chicken on both sides with your favorite dry rub 30 min before placing in the cooker. Two of our favorite rubs are Gentry’s Smoke Stack or Thunderbird Chicken Scratch.
3. Place the chicken on the cooker and insert the meat probe into the center of the breast.
4. Smoke until internal temp is at 155F then add a light brushing of sauce onto the chicken.
5. Smoke until internal temp reaches 165F. Pull the chicken off the smoker and let rest for 10 min.
6. Shred or chop chicken into a bowl. → Trick... keep the chunks a little larger than you prefer as they do break down when stirring in the other ingredients
7. Chop the bacon, celery, carrots and almonds while your chicken is smoking.
8. Add dry ingredients and mix them together well. Then add your mayo. We prefer Duke's Mayo.
9. Eat immediately or refrigerate for 1 hour. Enjoy!!!

Editor’s Note:

Have fun and don’t be afraid to experiment!!