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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.

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Recipe Summary

prep:
20 mins
cook:
1 hr
additional:
10 mins
total:
1 hr 30 mins
Servings:
20
Yield:
20 servings
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Ingredients

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

Directions

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.

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  • 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.

Tips

Cook's Note:

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

Nutrition Facts

429 calories; protein 22.8g; carbohydrates 3g; fat 36.2g; cholesterol 74.8mg; sodium 531.1mg. Full Nutrition
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