**SMOKED MEATS** CURRENTLY UNAVAILABLE - CHECK BACK SOON
I often smoke two or three whole chickens on the Green Egg. The result is always moist smokey chicken and LEFTOVERS! This recipe helps you use up the leftovers creating a "better" than the best chicken salad.
Makes about 5 cups, enough for 4-6 sandwiches.
2/3 c. mayonnaise
1 tbsp. Dijon mustard
3/4 tsp. curry powder
1/8 tsp. salt
4 c. smoked chicken, cooled
1/4 c. celery, thinly sliced
1/4 c. diced pickled okra
1/4 c. diced candied jalapeno and some juice
2 tbsp. green onions (scallions) thinly sliced
1/2 c. toasted pecans, chopped
1/3 c. raisins, chopped, then soaked in orange liqueur (for 10-15 min)
Combine 3 tablespoons juice drained from jalapeno with mayonnaise, mustard, salt and curry powder. Set aside.
Cut chicken into small chunks and mix with remaining ingredients.
Add flavored mayonnaise and blend well. Refrigerate 1 hour. Serve on bed of red leaf lettuce with green grapes and good crusty French bread or make sandwiches with fresh Italian bread.
Urban Cowgill July 4 2015 (updated 2025)