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Smoked Chicken Salad

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  • Smoked Chicken Salad

    After I smoked some leg quarters with Paul's (Beer-B-Q) rub and gave a review.. I made some of my smoked chicken salad with the leftovers.. And I'll be damn if I didn't take any pics..

    So I decided to do this again.. We will skip the leg quarter smoke and just go to the meat of this thread..

    This run I made double this recipe.. Other than the jalapeno.. One was hot enough...



    2 C's chopped smoked chicken
    1/4 C chopped celery
    1/4 C chopped green onions (stalk and all)
    1/4 C chopped bell pepper
    1 small can of black olives chopped
    1 to 2 TBS dill pickle relish (this is to taste, add more if you like)
    2 hard boiled eggs
    1 fresh or pickled jalapeno fine chopped
    1/3 to 1/2 cup of Mayo (Not Miracle Whip) as needed
    Few squirts of mustard (To your taste)
    Salt & CBP to your taste


    Mix all ingredients except the chicken in a bowl.. Adjust to your taste.. Then fold in chicken when you are happy with the flavors..

    Cover and let set in the frig for a few hours for the flavors to meld..


    Everything chopped and ready to mix..





    Mixed everything but the eggs and S&P...






    Fold in the Mayo, Eggs, and a bit of Mustard we are ready for the frig..






    Let it rest in the frig over night to get mellow and be ready for wraps tomorrow at lunch..



    Sorry for the short and sweet thread.. Just didn't feel like taking a pic of every thing I chopped..

    Yeah.. Lazy.. Still having weekend doing nothing at the property jet lag..
    Ken


    I Should Have Been Rich Instead Of Being So Good Looking

  • #2
    That looks like it will make some good wraps,did you throw the whole jalapeno in there or did you taqke the seeds out? was wondering how hot it will be
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    • #3
      Originally posted by Jimh View Post
      That looks like it will make some good wraps,did you throw the whole jalapeno in there or did you taqke the seeds out? was wondering how hot it will be

      Yes.. I tossed in the whole pepper.. These peppers were around 4" long. Plus they have a bite to them as well..

      And yes I de-veined as well.. If you really want the heat to over whelm the rest of the flavors leave the veins in..
      Ken


      I Should Have Been Rich Instead Of Being So Good Looking

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      • #4
        Ken, way to roll buddy! OMG that there looks amazing. I'd toss in some sauteed garlic. That there is going to make some kick ass wraps! Man I wish I was eaten your lunch tomorrow.
        Smoke it.. and they will come!

        Rob
        Recipes & Smokes in HD Video
        SmokingPit.com



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        • #5
          looks good..........still trying to figure out how to get leftover chicken.
          sigpic
          it's all good my friend..........

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          • #6
            Originally posted by chefrob View Post
            looks good..........still trying to figure out how to get leftover chicken.

            Smoke a 10 pound bag as I did, then you have only two peeps eating.. It goes a long way...
            Ken


            I Should Have Been Rich Instead Of Being So Good Looking

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            • #7
              Originally posted by chefrob View Post
              looks good..........still trying to figure out how to get leftover chicken.
              lol - yeah I know what you mean :-)

              great looking salad
              Made In England - Fine Tuned By The USA
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              • #8
                It looks great Ken, I love Chicken salad made with smoked Chicken... Never tried adding the Japs but will in the future...















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                • #9
                  Looks great, like the jap addition
                  Once you go Weber....you never call customer service....

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                  • #10
                    Love this kinda stuff Thanks for the recipe Ken.
                    sigpic

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                    • #11
                      Jeez Ken, I'm gonna be busy trying all these new recipes.
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                      • #12
                        thats my plan for today.
                        brink vertical charcoal(the carp)
                        18" old smokey charcoal grill/smoker
                        cast iron Hibachi
                        22" Kettle w/ "Smoke-EZ" styled riser extension
                        & rotisserator
                        12x7 wells cargo vending trailer(mods in progress)
                        stuffer,slicer & more carp than i can fit in it...
                        Marshall amps & various awesome guitars,drums,P.A.,etc.recording studio.....

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                        • #13
                          Okay so now i gotta go get some yardbird for the Hts. A summer favorite for us. Like the recipe.

                          I will do an extra bird just for this purpose most times.

                          Like to do it with green onion,cucumber, celery,cherry tomatoes,jalapeno, mayo, mustard, and a bunch of avacado chunks at the end.
                          Last edited by Hippy; 04-18-2011, 12:16 PM.
                          "Because without beer, things do not seem to go as well"

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                          • #14
                            Originally posted by Wingman View Post
                            Ken, way to roll buddy! OMG that there looks amazing. I'd toss in some sauteed garlic.
                            Yanno..as bizarre as it might be... and I'm even half Italian- I don't much care for garlic and poultry. Dunno what it is. Literally anything else... but not my boid. Soo..if you try the Mad Hunky Brine...add garlic if you like it ;{)

                            Now, if I was brining a pork loin with it... I'd add garlic. Of course

                            Matter of fact..you SHOULD try it. Sample on the way.
                            In God I trust- All others pay cash...
                            Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
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                            • #15
                              OK, I'm about to let the cat out of the bag for one of my food quirks...I consider chicken salad a soft non-crunch sandwich. I don't like all of that onion, celery, green pepper, crunchy stuff. I love all of it seperately, but not in chicken salad. If I crunch into chicken salad it makes me feel like there is something in there that I shouldn't have just bitten into. I do really plain, chicken, some olives, salt, pepper, MW or mayo, maybe some other spices, but no crunchy veges.

                              While your's looks and I''m sure tastes awesome, and I'm sure the flavor I would love! But that crunch...

                              I'm the same way with nuts in choc chip cookies. I love nuts, the crunch doesn't belong in a cookie! Just me and my issues...

                              Great looking salad though!!
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