Mike's Smoked Chicken Apple Salad


15 Years
Mar 19, 2008
Scenic Jackson New Jersey
A tip of the hat to all the high end delis that sell a smoked turkey or chicken salad. I wanted to fresh this up a bit. I also prefer using bone in and skin on breast portions because the skin and bone help keep the chicken moist no matter what cooking method you use, I do remove the skin and bone during the final prep.

Mis en place

3 pounds chicken breasts (bone in/skin on)
3-4 Tbls all purpose rub (recipe to follow)
3 oz apple wood (for the smoking)

3 fuji apples small dice
3-4 stalks celery small dice
1 1/2 cup chopped flat leaf parsley
1/3 cup vidallia onoin small dice

1 cup sour cream
1 cup fresh mayo (jar you must)
1 tbls paprika
2 Tbls curry powder (link for homemade below)


1 cup cocktail peanuts
1 cup raisins

Apply rub all over chicken, setup your smoker.
You can use your propane or charcoal grill if need be. Charcoal grill: simply build your fire in the charcoal grill on one side and place the food on the cool side of the grill. Once coals are going add the apple wood on the edge of the coals. Propane grill: use burner on one side of grill only, place food on opposite end of grill. You want a cooking temp of 225 degrees - at that temp it should take 3 hours. Test for doneness with a digital quick read thermometer. Remove meat when temp is 145, wrap in foil and allow to finish cook/cool for one hour.

Unwrap and remove skin and debone. Cut chicken into roughly 1/2 inch chunks. Set in mixing bowl, add 2nd group of ingredients and toss well. Mix 3 group of ingredients for your dressing. Taste and adjust with salt and pepper. Toss over chicken/veggies well with tongs. Add peanuts and raisins and test again for seasoning. Store in fridge at least two hours before service time so everything sort of compliments each other. Serve over a bed of assorted greens. In this photo we used a espresso cup to measure the chicken salad and shape it. Same with the smoked baked beans. DEEElicous.

All Purpose "Cowboy Rub"

1/3 cup onion powder
1/3 cup garlic powder
1/3 cup Hersheys Cocoa Powder
1/2 cup FINELY ground coffee beans (espresso grind)
1/2 cup paprika

1/2 cup fresh ground black pepper
1/3 cup mustard seeds
1/4 cup red pepper flakes
1/3 cup corriander seeds
1/3 cup cumin seeds

1/2 cup white sugar
1/2 cup light brown sugar

Combine first group of ingredients in medium bowl. Grind up 2nd group of ingredients in a spice mill until it's all a fine powder. Add to bowl. Add sugars to the bowl. Mix very carefully with a large spoon. Store in a jar or a zippered storage bag in a cool dry place. Season burgers, steaks, chicken, ribs, brisket or pork butt. A pinch in some scrambled eggs is nice too.
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