Smoked Chicken Salad Sandwiches Recipe
Ingredients
3 bay leaves
3 large boneless skinless chicken breasts
2 tsp meat tenderizer
¾ cup pecans, very coarsely chopped
¼ cup butter, melted
¼ tsp salt
1 cup finely chopped celery
140 g dried cranberries
1⅓ cups mayonnaise (approx.)
¼ tsp Cajun seasoning
½ tsp salt
½ tsp freshly ground black pepper
8 soft buns
Red leaf lettuce
Suggested Wood: Hickory
Preparation
- Preheat smoker to 110°C. Fill water tray with water and add bay leaves.
- Pierce chicken breasts with a fork and sprinkle with meat tenderizer. Place chicken on middle rack of smoker and smoke until internal temperature reaches 75°C.
- Meanwhile, place pecans in a small disposable aluminium foil pan, pour melted butter over top and sprinkle with salt. Stir well to coat pecans.
- Place pan on top rack of smoker during the last half of smoking time for the chicken. Smoke pecans for 30 minutes. Remove from smoker and drain on a paper towel.
- Remove chicken. Let cool, then chop.
- In a large bowl, combine chopped chicken, pecans, celery and dried cranberries. Add 1⅓ cups mayonnaise. Season with Cajun seasoning, salt and pepper. (Add additional salt and pepper to suit your taste, if necessary.)
- Lightly spread each side of the buns with mayonnaise, and place a large leaf of red lettuce on the bottom half. Place a generous amount of chicken salad on top of lettuce and enjoy!
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