Pellet Smoker Chicken Salad

Pellet Smoker Chicken Salad






  1 whole fryer chicken, 3 to 4 pounds (preferably free range, organic) done

  on a pellet smoker

  2 quarts of brine solution     

  Salt and freshly ground black pepper

  2 pats butter   

  6 ribs celery, diced ¼ inch

  3 slices sweet red onion, diced ¼ inch

  1 small bunch fresh parsley, finely chopped

  Or 1 Tbs. dry parsley

  1/3 cup + 2 Tbs. Hellmans mayonnaise

  1 lemon, juiced

  2 tablespoons Dijon mustard

  1 tablespoon celery seed

  Sandwich buns, Cajun crackers, or other crackers for serving




Smoke the chicken your favorite way. I prefer to spatchock the chicken then place in a brine overnight. 2 quarts of water, ½ cup kosher salt and ½ cup of brown sugar.


Rinse and dry the chicken, place a pat of butter under each breast. Season with salt & pepper. Smoke at 170 to 180 deg. for ½ hour then got to 325 or 350 deg to finish to an IT of 180 deg. I go to 180 IT in the breast, being spatchcocked I find then the legs & thighs will be 185 or higher.


Let chicken cool then remove the skin & pull the meat or chop small. I like to chop mine. Place in a bowl; add the celery, onions and parsley. Place the mayonnaise, lemon juice, Dijon mustard, and celery seeds in a small bowl & whisk until smooth. Mix into the chicken. It’s best to let set in the fridge a few hours before serving.


Variation: If you want to tone down the onion flavor some just add one slice diced onion and some fresh chopped chives. You could leave it out all together but I think it needs some.