Smokehouse Salad Recipe

Place mixed baby greens, shredded red cabbage, halved grape tomatoes, sliced red onion and corn in a large salad bowl. Gently toss to combine and set aside.

Prepare smoked protein

If using refrigerated smoked pulled chicken or pork, warm gently in a skillet over medium-low heat for 3–4 minutes until heated through. If using leftover cold meat, break into bite-sized pieces. Keep warm.

Cook bacon until crisp (in a skillet or oven at 400°F/200°C for 12–15 minutes). Drain on paper towel and chop into bite-size pieces.

Toast pepitas in a dry skillet over medium heat for 2–3 minutes, stirring frequently, until fragrant and slightly browned. Remove from heat and let cool.

In a medium bowl, whisk together mayonnaise and Greek yogurt until smooth.

Add smoked paprika, liquid smoke, apple cider vinegar, honey, Dijon mustard, garlic powder, salt and black pepper. Whisk to combine.

Add 1–2 tablespoons water to reach desired pouring consistency. Taste and adjust seasoning—add more liquid smoke for smoke intensity (careful: small increments), more honey if you want sweeter, or more vinegar for brightness.

Drizzle about half of the dressing over the tossed salad base and gently toss to coat evenly. Add the warmed smoked protein on top or toss it through, according to preference.

Scatter chopped bacon, shredded pepper jack, crumbled smoked gouda (or cheddar), sliced pickled jalapeños and toasted pepitas over the salad.

Taste and add more dressing as desired. Finish with chopped cilantro and a squeeze of lime juice from the wedges. Grind coarse cracked black pepper over the salad if using.

Serve immediately while proteins are warm and bacon is crisp. Offer remaining dressing on the side.