Method

Smoked chicken

Prep and season chicken

Pat the chicken breasts dry with paper towels. In a small bowl combine olive oil, smoked paprika, garlic powder, ground cumin, kosher salt, and black pepper. Rub the mixture evenly over both sides of the chicken breasts and let sit at room temperature for 15 minutes (or refrigerate up to 2 hours).

Preheat smoker or grill

If using an electric/gas smoker or pellet grill, preheat to 225°F (105°C). If using a charcoal or gas grill, set up for indirect low heat and add soaked wood chips in a smoker box or foil pouch with holes. Drain the soaked wood chips and place them on coals or in the smoker box.

Smoke chicken

Place the seasoned chicken on the smoker/grill over indirect heat. Smoke until an instant-read thermometer inserted in the thickest part reads 160°F (71°C), about 40–50 minutes depending on thickness. For a stronger smoky flavor, target 165°F but remember carryover will raise temperature ~5°F as it rests.

Rest and slice

Remove chicken and tent loosely with foil. Let rest 5–10 minutes. Slice the chicken thinly or chop into bite-sized pieces. Reserve any juices for drizzling on the salad if desired.

Salad components

Prepare produce

While chicken smokes, halve the cherry tomatoes, rinse and drain the black beans, and cut the avocado in half, remove pit, peel and slice or dice. Place mixed greens in a large bowl or divide among serving plates.

Roast or char corn

If using fresh corn or frozen thawed corn: heat a skillet over medium-high heat with 1 tsp oil. Add corn and cook undisturbed until charred in spots, 5–7 minutes, stirring occasionally. Alternatively, roast corn on the grill for 6–8 minutes until lightly charred. Let cool slightly.

Assemble salad

Arrange the mixed greens on plates or a serving platter. Top with roasted corn, black beans, halved cherry tomatoes, sliced avocado, and the sliced smoked chicken. Sprinkle tortilla strips over the top and garnish with cilantro leaves and lime wedges.

Chipotle ranch dressing

Make dressing

In a bowl whisk together mayonnaise, sour cream (or Greek yogurt), buttermilk, minced chipotle in adobo, lime juice, minced garlic, dried dill, kosher salt, and black pepper until smooth. Taste and adjust seasoning or chipotle amount to preferred spiciness. If dressing is too thick, thin with additional buttermilk, 1 tsp at a time, to desired consistency.

Chill briefly

Refrigerate the dressing at least 10 minutes to let flavors meld if time allows. Shake or stir before serving.

Serve

Drizzle dressing over each salad or serve on the side. Offer lime wedges for squeezing and additional tortilla strips if desired.

Smoked Chicken Salad (gf) Recipe