SMOKED CHICKEN BREAST SALAD

SMOKED CHICKEN BREAST SALAD

A chef-level, flavor-forward salad built around juicy, perfectly smoked chicken breasts.

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⭐ Why This Recipe Works

• Smoking chicken breasts low and slow keeps them moist, tender, and flavorful—never dry.

• A bold dry rub + kiss of wood smoke creates the perfect contrast with crisp vegetables.

• This salad is hearty enough to serve as a full meal and flexible enough for meal prep.

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🟩 INGREDIENTS

For the Smoked Chicken Breasts

• 2–3 large boneless, skinless chicken breasts

• 2 tbsp olive oil

• Dry Rub (mix together):

  • 1 tbsp smoked paprika

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp kosher salt

  • 1/2 tsp freshly cracked black pepper

  • 1/2 tsp chili powder

  • 1/2 tsp dried thyme

  • 1/4 tsp cayenne (optional)

For the Salad

• 4 cups chopped romaine or mixed greens

• 1 cup cherry tomatoes, halved

• 1 cup cucumber, sliced

• 1/2 cup shredded carrots

• 1/2 cup sweet corn (fresh, roasted, or canned)

• 1/4 red onion, thinly sliced

• 1 avocado, sliced

• 1/2 cup shredded cheddar or feta (optional)

• Croutons, crispy tortilla strips, or toasted nuts for crunch

Smoked Honey-Mustard Dressing

• 1/4 cup mayonnaise

• 3 tbsp Dijon mustard

• 1 tbsp whole grain mustard

• 2 tbsp honey

• 2 tbsp apple cider vinegar

• 1 tbsp olive oil

• Salt and pepper to taste

• Optional: 1 tsp smoked paprika for extra smoky depth

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🟩 HOW TO SMOKE THE CHICKEN (THE KEY STEP)

1. Prep the chicken

Pat the chicken breasts dry. Coat lightly with olive oil.
Massage the dry rub all over the surface.
Let rest 15–20 minutes so the seasoning adheres.

2. Preheat your smoker

• Temperature: 225–250°F (107–121°C)

• Best woods:

  • Apple (sweet + mild)

  • Cherry (light, fruity)

  • Hickory (stronger, classic BBQ flavor)

  • Maple (smooth, slightly sweet)

3. Smoke the chicken

Place breasts directly on smoker grates.
Smoke until internal temp reaches 160°F (71°C)—about 60–90 minutes depending on size.
Remove and rest 10 minutes; temp will rise to 165°F.

💡 Pro Tip: Want a juicier texture? Brine chicken 4–6 hours in salted water (¼ cup salt per 2 quarts water).

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🟩 ASSEMBLE THE SALAD

1. Slice the smoked chicken

Cut into thin strips, cubes, or shredded pieces depending on your preferred texture.

2. Build the bowl

Layer in this order for best presentation:

1. greens

2. cucumber + carrots

3. corn + tomatoes

4. onions

5. sliced smoked chicken

6. avocado

7. cheese / crunchy toppings

3. Drizzle dressing

Add the smoked honey-mustard dressing generously.
Toss lightly so the smoked flavor is not overpowered.

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🟩 FLAVOR VARIATIONS (HIGH VALUE)

🔥 BBQ Smoked Chicken Salad

Add: roasted corn, black beans, crispy onions
Dressing: BBQ ranch (½ ranch + ½ BBQ sauce)

🌿 Mediterranean Smoked Chicken Salad

Add: olives, feta, cucumber, roasted red peppers
Dressing: Lemon-oregano vinaigrette

🥭 Sweet & Spicy Tropical Version

Add: mango, pineapple, jalapeños, cilantro
Dressing: Lime-honey dressing

🧀 Smoked Chicken Caesar

Add: shaved parmesan, croutons
Dressing: Caesar with a pinch of smoked paprika

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🟩 WHAT TO SERVE WITH IT

• Grilled garlic bread

• Smoked baked potatoes

• Cornbread

• Smoky tomato soup

• Iced tea, lemonade, or citrus spritzers

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🟩 MAKE-AHEAD & STORAGE

• Smoked chicken keeps 4 days refrigerated.

• Salad ingredients can be prepped ahead but keep dressing separate.

• Great for meal-prep bowls—chicken stays flavorful even when cold.

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:

First of all melt butter in frying pan over low heat. 

And then add pecans and stir until nuts darken slightly and have a toasted flavor, about 6 minutes. 

Next is to 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.
super-smoked-sweet-and-spicy-chicken

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