Smoked Chicken Salad Recipe

Prep chicken

Pat the chicken dry with paper towels. Rub the olive oil evenly over the chicken pieces. In a small bowl combine kosher salt, black pepper, and smoked paprika; rub this mixture all over the chicken, under the skin where possible for extra flavor.

Smoke the chicken

Preheat your smoker to 225°F (107°C). Place the seasoned chicken on the smoker rack skin-side up. Smoke until the internal temperature reaches 165°F (74°C), about 1.25–1.75 hours for thighs (timing varies with size). Use apple, hickory, or pecan wood for a balanced smoke flavor. Remove chicken and tent loosely with foil; rest 10 minutes.

Shred or slice

Remove skin if desired. Using two forks or a knife, shred the smoked chicken into bite-size pieces (about 2 cups shredded from 1 lb) or slice into strips. Reserve any juices for the dressing if desired.

Assemble salad base

In a large bowl, combine mixed salad greens, halved cherry tomatoes, sliced cucumber, thinly sliced red onion, diced avocado, and chopped parsley. Toss gently to combine.

Make the dressing by whisking together mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, honey, lemon juice, olive oil, grated garlic, salt, and black pepper in a small bowl until smooth and emulsified. Taste and adjust seasoning: add more lemon if you want brighter acidity, or more honey for sweetness.

If reserved chicken juices are available, add 1 teaspoon to the dressing to carry the smoked flavor into the dressing (optional).

Dress and combine: Add the shredded smoked chicken to the salad bowl. Pour about two-thirds of the dressing over the salad and gently toss to coat. Add more dressing to taste.

Plate and garnish: Divide the salad among plates or serve family-style. Sprinkle toasted nuts and crumbled blue cheese or feta over the top. Serve with lemon wedges on the side to squeeze over just before eating.

Storage: Store leftover dressing in an airtight container in the refrigerator for up to 5 days. Keep leftover smoked chicken refrigerated and use within 3 days; it can be chilled and added to salads during the week.