Lightly smoked breasts make a delicious chicken salad for sandwiches or served with lettuce and fruit. Picture depicts chicken before mayonnaise was added for clarity.



Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Boil chicken breasts in a pot filled with water until no longer pink in the centers and juices run clear, about 40 minutes.

  • While chicken finishes boiling, preheat an outdoor charcoal grill for medium-high heat and lightly oil the grate. Place approximately 10 coals off to one side and light; coals are ready when they have some white dust.

  • Add hickory chips to a container or on aluminum foil on top of coals. Place chicken breasts onto the preheated grill as far away from the heat as possible.

  • Smoke chicken just until a light smoke is apparent, no more than 15 minutes. Transfer chicken to a plate to cool, about 10 minutes.

  • Dice each chicken breast; sprinkle with pepper and celery salt. Place diced celery and red onion in a large bowl; add chicken 3 breasts at a time, sprinkling with 1 pinch caraway seeds and mixing well after each addition. Stir in mayonnaise. Cover and refrigerate until ready to serve.


Cook's Note:

You can use a smoker and cook off-fire instead of a charcoal grill, if desired.

Nutrition Facts

429 calories; 36.2 g total fat; 75 mg cholesterol; 531 mg sodium. 3 g carbohydrates; 22.8 g protein; Full Nutrition