Difficulty: Beginner
Poultry
Smoked Chicken and Candied Pecan Salad
Prep Time: 15 min
Cook Time: 1 hrs, 30 min
Difficulty: Beginner
Instructions
- Step 1: Preheat recteq to 275°F.
- Step 2: In a large bowl, add pecans, honey, and Rossarooski's Honey Rib Rub, mix well. Add to Mesh Cooking Mat and cook for 45-60 minutes.
- Step 3: Pull back the skin on the chicken breasts and season liberally with Colden's Freakin' Greek Rub. Replace the skin over the breast and cook for 60-75 minutes until the breasts are 165°F internal temperature.
- Step 4: Once the chicken has cooled, shred the meat into small pieces and add to a large mixing bowl.
- Step 5: Combine the chicken with the candied pecans, grapes, and mayonnaise, mix well.
Ingredients
Serving Sizes
Chicken Salad
- 2 1/2 pound(s) Split Chicken Breasts
- 1 1/2 tablespoon(s) Colden's Freakin' Greek Rub
- 1 cup(s) Grapes
- 3/4 cup(s) Mayonnaise
Candied Pecans
- 1 1/2 tablespoon(s) Adam's Southern Citrus Honey
- 1 1/2 tablespoon(s) Rossarooski's Honey Rib Rub
- 1/2 pound(s) Pecans
Tools Needed
- Step 1: Preheat recteq to 275°F.
- Step 2: In a large bowl, add pecans, honey, and Rossarooski's Honey Rib Rub, mix well. Add to Mesh Cooking Mat and cook for 45-60 minutes.
- Step 3: Pull back the skin on the chicken breasts and season liberally with Colden's Freakin' Greek Rub. Replace the skin over the breast and cook for 60-75 minutes until the breasts are 165°F internal temperature.
- Step 4: Once the chicken has cooled, shred the meat into small pieces and add to a large mixing bowl.
- Step 5: Combine the chicken with the candied pecans, grapes, and mayonnaise, mix well.
Chef Pairings
This Smoked Chicken and Candied Pecan Salad is good enough to eat with a spoon! A simple lunch idea is to serve it as an open-faced sandwich on Smoked Garlic Bread.