SMOKED CHICKEN BREAST SALAD

SMOKED CHICKEN BREAST SALAD

A hearty, smoky, fresh, crowd-pleasing salad loaded with flavor, textures, and a bright homemade dressing.

Ingredients

For the Smoked Chicken Breast

• 2 large boneless, skinless chicken breasts

• 2 tbsp olive oil

• 1 tbsp smoked paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp dried oregano

• ½ tsp cumin

• ½–1 tsp salt

• ½ tsp cracked black pepper

• Optional: a small sprinkle of brown sugar for caramelization

• Wood chips of choice: hickory for bold, applewood for mild & sweet

For the Salad

• 4 cups mixed salad greens (spring mix, romaine, arugula, or a combo)

• 1 cup cherry tomatoes, halved

• 1 avocado, sliced

• ½ small red onion, sliced thin

• 1 cup cucumber, diced or sliced

• ½ cup sweet corn (grilled or roasted is best)

• ½ cup shredded carrots

• ¼ cup toasted almonds or pecans

• Optional add-ins: feta cheese, boiled egg slices, dried cranberries

For the Dressing (Lemon-Smoked Honey Vinaigrette)

• ¼ cup olive oil

• 2 tbsp lemon juice

• 1 tbsp honey

• 1 tsp Dijon mustard

• 1 garlic clove, finely minced

• Salt and pepper to taste

• Optional: ½ tsp smoked paprika for extra smoky punch

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Instructions

1. Smoke the Chicken

1. Pat chicken dry. Rub with olive oil.

2. Mix paprika, garlic powder, onion powder, oregano, cumin, salt & pepper.

3. Coat chicken thoroughly on all sides.

4. Preheat smoker to 225°F (107°C) with chosen wood chips.

5. Smoke chicken for 1–1½ hours, or until internal temperature reaches 165°F (74°C).

6. Rest 10 minutes, then slice thinly.

Grill alternative: Use low heat (indirect). Add a foil packet of wood chips for smoke.

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2. Assemble the Salad

Layer in a large bowl or platter:

1. Greens → tomatoes → cucumber → carrots → corn → onions → nuts.

2. Add sliced smoked chicken on top.

3. Fan avocado slices along the side.

4. Crumble feta or add eggs if desired.

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3. Make the Dressing

Whisk all vinaigrette ingredients until smooth and emulsified.
Drizzle generously over the salad right before serving.

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Serving Suggestions

• Serve with crusty garlic bread or warm cornbread.

• Great chilled for meal prep—store chicken separately for freshness.

• Pair with iced tea, sparkling water with citrus, or a crisp white wine.

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Chef’s Tips (High-Value Extras)

• Brine chicken (1 hour in salt water) for incredibly juicy results.

• Use leftover smoked chicken from weekend BBQ for ultra-fast prep.

• Add grains like quinoa or farro to turn this into a full dinner bowl.

• Add heat with sliced jalapeños or a spicy chipotle-lime drizzle.

OTHER RECIPES

SMOKED CHICKEN RECIPE INGREDIENTS

• 1 tbsp. butter
• 3/4 c. pecan halves
• 1 1/2 qt. mixed salad greens, washed and crisped
• 4 smoked chicken breast halves, chilled
• Orange Vinaigrette

SMOKED CHICKEN RECIPE INSTRUCTIONS

Melt butter in frying pan over low heat. Add pecans and stir until nuts darken slightly and have a toasted flavor, about 6 minutes. 

Pour onto paper towels to drain. 

Arrange an equal amount of salad greens on 4 dinner plates and sprinkle greens equally with the pecans.

Cut each half-breast in slanting slices 1/4 inch thick. 

Arrange overlapping slices of each half on a plate along side of greens. Spoon vinaigrette over greens and chicken.

OVEN SMOKED CHICKEN:

Pour 4 tablespoons liquid smoke into a 5 to 6 quart pan. Set a perforated or wire rack in the pan. Arrange 4 half breasts in a single layer on rack and tightly cover the pan. Bake in a 350 degree oven until food tests done, 20 to 25 minutes until white in center. Breasts should be boned and skinned.

ORANGE VINAIGRETTE:

In a bowl, combine 1/4 cup orange juice, 2 tablespoons white wine vinegar, 2 tablespoons salad oil, 1 tablespoon thinly slivered or shredded orange peel (colored part only), 2 teaspoons honey, 2 teaspoons Dijon mustard, and 1/2 teaspoon coarsely ground pepper.
Smoked chicken recipes: herbed-smoked-chicken-recipe.

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