Smoked Chicken Salad Recipe

Prepare chicken

Pat chicken breasts dry with paper towels. Rub with 1 tbsp olive oil, then season evenly with smoked paprika, garlic powder, kosher salt, and black pepper on both sides.

Preheat smoker

If using an outdoor smoker or a charcoal grill set up for indirect heat, preheat to a steady 225°F (107°C). If using a stovetop smoking method, prepare a heavy-bottomed pan with a small rack and soaked wood chips according to your smoker or pan instructions.

Smoke the chicken

Drain soaked wood chips and place them in the smoker box or directly onto hot coals per your equipment. Place seasoned chicken on the smoker grate. Smoke at 225°F (107°C) until internal temperature reaches 160°F (71°C), about 45–60 minutes depending on thickness. Monitor temperature with an instant-read thermometer.

Rest and slice

Remove chicken from smoker and tent loosely with foil. Let rest 8–10 minutes (carryover cooking will raise temp to ~165°F / 74°C). Slice into 1/4-inch strips or bite-sized pieces before adding to salad.

While chicken smokes, assemble the salad components in a large bowl: add mixed salad greens, halved cherry tomatoes, sliced cucumber, thinly sliced red onion, diced avocado, and chopped parsley. Toss gently to combine so avocado doesn't mash.

If using optional garnishes, toast sliced almonds in a dry skillet over medium heat 2–3 minutes until fragrant and golden, stirring frequently; set aside to cool.

In a small bowl or jar, whisk together 3 tbsp extra-virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey, 1 tbsp minced shallot, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified. Taste and adjust seasoning.

If preparing ahead, keep dressing refrigerated up to 3 days and bring to room temperature before using; shake or whisk again before dressing the salad.

Drizzle about half of the dressing over the prepared salad base and toss gently to coat. Arrange sliced smoked chicken on top of the dressed greens.

Finish with remaining dressing as desired, sprinkle toasted almonds and crumbled feta or goat cheese if using, and serve immediately.