If your smoked chicken is cold, let it come closer to room temperature for 10–15 minutes. Shred or coarsely chop smoked chicken into bite-size pieces to equal about 3 cups. Finely dice celery, red onion, green apple, and dill pickle. Chop parsley and chives. Place all prepped ingredients in a large mixing bowl.

Make dressing

In a separate medium bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, honey, smoked paprika, lemon juice, salt, and black pepper until smooth and homogenous. Taste and adjust seasoning — add more lemon for brightness or more honey for sweetness.

Combine salad

Pour the dressing over the smoked chicken and the diced produce in the large bowl. Gently fold everything together with a spatula until evenly coated. Taste and adjust salt, pepper, or acidity. If the salad seems dry, stir in up to 2 tablespoons more mayonnaise or yogurt to reach desired creaminess.

Chill or serve

For best flavor melding, refrigerate the salad for 30 minutes to 1 hour, though it can be served immediately. Garnish with chopped chives and the parsley before serving. Keep chilled and use within 3 days.

Homemade BBQ Potato Chips

Slice potatoes

Using a mandoline or very sharp knife, slice potatoes paper-thin (about 1.5 mm / 1/16 inch). Do not peel required — skins add texture; peel if desired. Place slices in a large bowl of cold water as you work to remove starch.

Rinse and dry

Swirl the potato slices in the water, then drain and rinse under cold running water until water runs clear. Lay slices between clean kitchen towels or paper towels and pat thoroughly dry — removing moisture is critical for crisp chips.

Heat oil

Pour oil into a deep, heavy-bottomed pot or deep fryer to a depth of about 2 inches. Clip a thermometer to the pot and heat oil to 350°F (175°C) over medium heat.

Fry in batches

Working in small batches (do not overcrowd), carefully add a single layer of dry potato slices to the hot oil using a spider or slotted spoon. Fry, stirring gently, until chips are golden and crisp, about 2–3 minutes depending on thickness. Remove to a paper towel–lined tray to drain. Repeat with remaining slices and keep cooked chips warm in a single layer in a low oven (200°F / 95°C) if desired.

Season

While still warm, toss chips in a large bowl with kosher salt, granulated sugar, smoked paprika, onion powder, garlic powder, and optional chili powder until evenly coated. Taste and adjust seasoning.

Cool and serve

Let chips cool briefly to become fully crisp. Serve alongside the smoked chicken salad for scooping, or pile chips on top as a crunchy garnish. Store leftover chips in an airtight container at room temperature up to 2 days (they lose crispness over time).