Southwest Smoked Chicken Salad Recipes

Steps:

• In a large bowl, combine the first five ingredients. In a small bowl, whisk the dressing ingredients; pour over chicken mixture and toss to coat. Refrigerate until serving. Serve as desired., Salads: Top salad greens with chicken salad; sprinkle with almonds., Pitas: Line pita halves with lettuce leaves; fill with chicken salad., Wraps: Place chicken salad off-center on tortillas; top with avocado. Roll up.

Steps:

• Brine the chicken: In a large saucepan or mixing bowl, combine the water and salt and stir until the salt crystals dissolve. Add the chicken breasts and thighs. Cover and refrigerate for 2 to 4 hours. Drain, but do not dry the chicken: Smoke clings better to wet surfaces.
• When ready to cook, prepare your smoker for 325 degrees. Arrange the chicken on the grill grate and smoke the chicken until the juices run clear and the internal temperature when read on an instant-read meat thermometer is 165 degrees F, 45 to 50 minutes. Transfer to a cutting board and let cool.
• Dice the chicken, discarding any skin, bones, or gobbets of fat. Transfer to a mixing bowl. Add the red and green bell peppers, the scallions, and pickled jalapenos. Stir gently to distribute the ingredients.
• Make the dressing: In a mixing bowl, whisk together the mayonnaise, lime juice, cumin, black pepper, and garlic salt. Stir in the cilantro. Add the dressing to the chicken mixture and stir gently until well-combined. Transfer to a serving bowl. Dust with paprika. Serve immediately, or cover and chill for up to 3 days.

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.

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.