Best Smoked Chicken Salad Recipes

CURRIED SMOKED CHICKEN AND WILD RICE SALAD

Steps:

• Make the dressing:
• In a blender or food processor blend the garlic, the vinegar, the lemon juice, the curry powder, the chutney, and salt and pepper to taste until the mixture is smooth. With the motor running add the oil in a stream, add the sour cream and the water, adding additional water if necessary to reach the desired consistency, and blend the dressing until it is combined well. Transfer the dressing to a small bowl and stir in the coriander. The dressing may be made 1 day in advance and kept covered and chilled.
• Make the wild rice mixture:
• In a large heavy saucepan combine the wild rice with the water and the salt and simmer it, covered, for 45 to 50 minutes, until it is tender and all the water is absorbed. Transfer the wild rice to a large bowl and add the vinegar, the oil, and salt and pepper to taste. Toss the mixture well and let it cool completely. The wild rice mixture may be prepared up to this point 1 day in advance and kept covered and chilled. Stir in the scallions and the raisins.
• Cut the chicken into 3/4-inch pieces. Spoon the wild rice mixture onto one side of a large shallow serving dish, arrange the chicken on the other half, and arrange the mâche decoratively down the middle. Serve the dressing separately. (Alternatively, the wild rice mixture, the chicken, and the dressing may be tossed together in a large serving bowl and garnish with the mâche.)

CHICKEN SALAD TEA SANDWICHES WITH SMOKED ALMONDS

Steps:

• In a deep 12-inch skillet bring broth or water to a boil and add chicken breasts in one layer. Reduce heat and poach chicken at a bare simmer, turning once, 7 minutes. Remove skillet from heat and cool chicken in cooking liquid 20 minutes. Discard skin and shred chicken fine.
• In a bowl stir together chicken, 1/2 cup of mayonnaise, shallot, tarragon, and salt and pepper to taste.
• Make 12 sandwiches with chicken salad and bread, pressing together gently. With a 2-inch round cutter cut 2 rounds from each sandwich.
• Put almonds on a small plate and spread edges of rounds with remaining 1/2 cup mayonnaise to coat well. Roll edges in almonds. Sandwiches may be made 2 hours ahead, wrapped in plastic wrap, and chilled.

SMOKED-CHICKEN AND CRANBERRY SALAD

Steps:

• Soak cranberries in a bowl of warm water to cover 15 minutes, then drain well in a sieve and chop. Whisk together oil and lime juice in a medium bowl, then add cranberries, remaining ingredients, and salt and pepper to taste, tossing to coat.

SIMPLE SMOKED CHICKEN SALAD RECIPE

Steps:

• *In a food processor fitted with a metal blade, add celery and pulse until it turns into a minced consistency. Remove from food processor and place in a large mixing bowl.
• Add 2 cups of chicken to food processor and pulse until desired consistency is reached; transfer to the mixing bowl with the celery and pulse the remaining chicken in the food processor.
• Add onion, salt, pepper, and 1 cup mayonnaise to the celery and chicken; stir until blended. Add more mayonnaise if necessary.
• Serve on whole grain bread or on top of Triscuits for a healthy snack or light lunch.
• *If you like bigger chunks of celery, you can skip the first step and place chopped celery right into the mixing bowl.
• Try some additions if you'd like: Hard boiled eggs, Grapes, Apples, Chopped almonds or walnuts, Raisins, Cucumber, Pickle Relish.

CRISPY, SMOKED CHICKEN WINGS AND LEGS, CILANTRO, LIME AND SRIRACHA AND A CELERY AND RADISH SALAD

Steps:

• Place a deep hotel pan or roasting pan over medium-high heat. Place 2 handfuls of soaked Applewood chips into the bottom of the pan and top with a perforated hotel pan or set a cooling rack over the roasting pan. Allow the wood chips to smoke.
• For the marinade: Combine the kosher salt, sugar, paprika, juice of 2 limes and drizzle of extra-virgin olive oil into a bowl. Add the chicken wings and legs and toss to combine.
• Place the legs and wings into the perforated hotel pan or cooling rack set over the smoking chips and cover the pan with foil to smoke about 3 to 5 minutes. This will impart flavor, not cook the chicken.
• Meanwhile, place a cast iron pan over medium heat and add 4 cups duck fat and using a deep fry thermometer to monitor the temperature, allow the fat to heat to about 320 degrees F.
• For the wing sauce: Place a medium saucepan over medium heat and add the sriracha, apple cider vinegar, and honey (or to taste, depending on preference of sweetness versus spicy and vice versa) and place over medium heat to combine. Once the sauce is heated, taste and season with salt.
• When the fat is heated and the wings and legs have smoked, add the legs to the heated duck fat and cook for about 4 minutes, being careful of any of the fat spattering. Once they crisp and brown, flip the legs and add the wings. Be careful of splatter when adding the wings and cook until brown and crisp, about 2 minutes. Flip the wings to finish cooking, about 2 more minutes or until caramelized and crispy on all sides. If desired, use a meat thermometer and make sure the temperature reaches 160 degrees F.
• When ready, remove the legs and wings and place into the heated hot sauce and turn to coat. Add 1/4 cup unsalted butter and place into a bowl and stir to coat. Taste the sauce and season with salt and juice of 1 lime and a touch of honey, if needed or desired. Toss to coat evenly and set aside.
• Salad: To a medium bowl add the radishes, celery, salt, cilantro, drizzle of extra-virgin olive oil, and blue cheese crumbles and toss to combine.
• For each serving, plate 2 wings and 2 legs and top with some of the celery-radish salad. Serve any remaining hot sauce on the side.

COLD-SMOKED CHICKEN WITH BABY BOK CHOY AND CASHEW SALAD

Steps:

• Blanch bok choy in a 4- to 6-quart pot of boiling salted water until just wilted but still bright green, about 30 seconds. Drain in a colander, then rinse under cold water to stop cooking and drain well.
• Whisk together vinegar, soy sauce, hoisin sauce, pepper, and five-spice powder in a small bowl, then add oils in a slow stream, whisking until combined. Stir in sesame seeds.
• Toss together chicken, cucumber, cilantro, and 1/3 cup dressing in a bowl.
• Divide bok choy among 4 serving bowls and spoon chicken salad on top. Drizzle with some of remaining dressing and sprinkle with cashews. Transfer remaining dressing to an airtight container and chill for another use.

WARM SALAD OF CHICKEN LIVERS, SMOKED PAPRIKA & SHERRY

Steps:

• Put all the ingredients for the sauce into a food processor, then whizz to a rough paste. Heat oven to 200C/180C fan/ gas 6. Put the remaining hazelnuts onto a baking sheet, roast for 5 mins until lightly toasted, roughly chop, then set aside.
• Now make the salad - add the olive oil and butter to a large frying pan over a medium-high heat. Quickly fry the livers in 2 batches until browned, about 2 mins per batch. Add the sherry, then bubble for a few mins over a high heat. Stir in the sauce and allow it to thicken and heat through. Splash in the lemon juice, then season to taste. Dress the salad leaves with a little sherry vinegar. Spoon the livers and sauce onto serving plates, sprinkle with the toasted chopped hazelnuts, then scatter over the dressed salad leaves and serve straightaway.

CHICKEN SALAD SPREAD WITH SMOKED ALMONDS

Steps:

• Bring broth or water to a boil in a large skillet and add chicken breasts.
• Reduce heat to a simmer and poach chicken, turning once, for about 7 minutes. Remove skillet from heat and leave chicken in broth as it cools for about 20 minutes.
• Discard the skin and finely shred the chicken into a bowl.
• Stir together chicken, 1/2 cup of mayonnaise, shallot, tarragon, and seasoning to taste.
• Make 12 sandwiches with chicken salad and bread, pressing together gently. With a 2-inch round cutter, cut 2 rounds from each sandwich.
• Spread edges of rounds with remaining 1/2 cup mayonnaise to coat well and then roll the edges in the chopped almonds.
• If you decide to use croissants you may prefer to add the chopped almonds directly to the chicken mixture.
• These sandwiches may be made 2 hours ahead, wrapped, and chilled.

SMOKED CHICKEN AND WILD RICE SALAD

Steps:

• Stir all ingredients for the cranberry vinaigrette together in a small saucepan. Cover and cook over medium heat, stirring occasionally until the cranberries pop, about 10 minutes. Lightly crush the cranberries in their juice and set the sauce aside to cool.
• Whisk together the ingredients for the tarragon vinaigrette and set aside. Combine the wild rice, bell pepper, shallot, lemon zest, lemon juice and oil. Season with salt and pepper and refrigerate for at least 30 minutes.
• When ready to serve, toss the lettuces with the tarragon vinaigrette and arrange on one side of each chilled plate. Place the wild rice in the center of the plate and arrange the slices of chicken on the opposite side. Spoon the cranberry vinaigrette over the chicken slices and serve.

CHICKEN SALAD WITH SMOKED ALMONDS

Steps:

• Stir first 4 ingredients together in a bowl.
• Add salt and pepper to taste.
• Toss in smoked almonds right before serving.
• This can be served as a sandwich or serve it on top of any kind of salad you wish.
• I prefer baby greens.

ASIAN SMOKED CHICKEN WALDORF SALAD

Steps:

• In a mixing bowl combine the mayonnaise, oils, garlic, ginger, and vinegar, and season with salt to taste and crushed red pepper.
• Remove skin and fat from chicken breast and cut it into bite sized pieces and add to the dressing.
• Dice the apples into 3/8inch cubes; wash and dry the grapes and toss the ingredients together; adjust the seasoning. Serve over Boston lettuce garnished with chives and walnuts.

SMOKED CHICKEN SALAD

Steps:

• Preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet and roast until golden, 10 to 12 minutes; let cool slightly, then chop.
• Meanwhile, make the dressing: Whisk the yogurt, blue cheese, shallot and 1 tablespoon water in a large bowl; whisk in another tablespoon of water if the dressing is too thick. Season with salt and pepper.
• Add the spinach, tomatoes, hearts of palm, cucumbers and beets to the bowl with the dressing and toss. Add the chicken and toss again. Divide among plates and top with the walnuts. Season with salt and pepper. Serve with the rolls.

MELON AND SMOKED CHICKEN SALAD

Steps:

• In a bowl whisk together the shallots, the vinegar, the parsley, the minced tarragon, and with salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the arugula, the chicken, and the melon balls, toss the salad until it is combined well, and garnish it with the tarragon sprigs.

SMOKED CHICKEN CAESAR SALAD WITH MAILLE® DIJON ORIGINALE MUSTARD

Steps:

• Preheat oven to 350 degrees F. Cut the bread into 1-inch cubes and toss in the sunflower oil, salt and pepper. Spread onto a baking sheet and bake for 10 minutes, until crispy and golden. Remove from the oven to cool.
• Place the egg, garlic, anchovy fillets, Maille® Dijon Originale mustard and vinegar into a food processor. Blend for 30 seconds, before slowly adding the olive oil. When all of the oil is added, the dressing should be slightly thickened.
• Toss the roughly torn lettuce leaves in a mixing bowl, with the dressing, making sure that all of the leaves are coated. Arrange leaves on a serving platter, top with the slices of smoked chicken breast, croutons and Parmesan cheese.

SMOKED CHICKEN SALAD

Steps:

• Combine chicken, celery, grapes, pecans, and scallions in a medium bowl.
• Stir mayonnaise, vinegar, paprika, and pepper together in a small bowl until well blended. Pour over chicken mixture and stir until well combined.
• Serve immediately or refrigerate until ready to serve, up to 2 days.

CHICKEN SALAD TEA SANDWICHES WITH SMOKED ALMONDS

Steps:

• 1. In a deep skillet bring broth or water to a boil and add chicken breasts in one layer.
• 2. Reduce heat and poach chicken at a bare simmer, turning once, for 7 minutes.
• 3. Remove skillet from heat and cool chicken in cooking liquid 20 minutes.
• 4. Discard skin and shred chicken fine.
• 5. In a bowl, stir together chicken, 1/2 cup of mayonnaise, shallot, tarragon, salt and pepper.
• 6. Make 12 sandwiches with chicken salad and bread, pressing together gently.
• 7. With a 2 inch round cutter cut 2 rounds from each sandwich.
• 8. Put almonds on a small plate and spread edges of rounds with remaining 1/2 cup mayonnaise to coat well.
• 9. Roll edges in almonds.
• 10. Sandwiches may be made two hours ahead, wrapped in plastic wrap, and chilled.

SMOKED CHICKEN, POT BARLEY & CRANBERRY SALAD

Steps:

• Put the soaked pot barley in a pan, cover with water and bring to the boil, or cook the pearl barley following pack instructions. Turn the heat down to a simmer and cook until the barley is tender but retains a little firmness, about 10-15 mins. Drain and leave to cool completely. Meanwhile, put the cranberries in a small bowl, cover with boiling water and leave to plump up for 20 mins.
• Make the dressing by whisking all the ingredients together with a fork. Taste for balance - it should be slightly sweet. Add more vinegar or maple syrup, if you like.
• Cook the beans in boiling water for 1-2 mins or until they're tender but still have a little bite. Drain and run cold water over them to help them keep their bright colour. Drain the cranberries and pat them dry with a tea towel. Core, quarter and slice the pear, then toss the slices with the lemon juice.
• Put the drained barley, beans, cranberries, pear, pecans, lamb's lettuce, parsley and chicken into a broad, shallow serving bowl with the dressing. Gently toss everything together and serve.

SMOKED CHICKEN SALAD WITH GRAPES, PECANS, CELERY, ETC.

Steps:

• mix dressing ingredients and let meld while mixing other in a seperate bowl then combine dressing with other ingredients, cover, and refrigerate at least two hours before serving Yumulious!!

SMOKED CHICKEN AND SUGAR SNAP PEA SALAD WITH MINT

Steps:

• Discard chicken skin and cut meat crosswise into 1/4-inch-thick slices. Trim peas. Halve cucumber lengthwise and seed. Diagonally cut peas, cucumber, and scallions into thin slices and chop mint. In a large bowl toss together all ingredients and season with salt and pepper.

SMOKED CHICKEN AND STILTON COBB SALAD

Steps:

• In a saucepan cover eggs with cold water by 1 inch and bring to a boil. Remove pan from heat and let eggs stand, covered, 7 minutes if using quail eggs or 17 minutes if using large eggs. Peel and halve eggs.
• Cut bacon into 1-inch pieces. In a large heavy skillet cook bacon over moderate heat until crisp and golden and transfer to paper towels to drain. Quarter and seed tomatoes and cut into 1/4-inch-thick slices. Thinly slice scallions, radicchio, and romaine separately. Halve, pit, and peel avocado. Cut avocado into 1/2-inch pieces. Cut chicken crosswise into 1/4-inch-thick slices and crumble cheese.
• In a large bowl toss together all ingredients and season with salt and pepper.
• *Available at specialty foods shops and many supermarkets.