Smoked Chicken Salad

1. 1

   Boil the chicken breasts in a pot of water until the centers are no longer pink and the juices run clear, about 40 minutes.

2. 2

   While the chicken finishes boiling, preheat an outdoor charcoal grill to medium-high heat and lightly oil the grate.

3. 3

   Place about 10 coals to one side and light them; they are ready when they show some white ash.

4. 4

   Add hickory chips to a container or on aluminum foil set on top of the coals.

5. 5

   Place the chicken breasts on the preheated grill as far from the heat as possible.

6. 6

   Smoke the chicken only until a light smoke is noticeable, for no more than 15 minutes.

7. 7

   Transfer the chicken to a plate to cool, about 10 minutes.

8. 8

   Dice each chicken breast, then sprinkle with pepper and celery salt.

9. 9

   Place the diced celery and red onion in a large bowl; add the chicken 3 breasts at a time, sprinkling with 1 pinch caraway seeds and mixing well after each addition.

10. 10

    Stir in the mayonnaise. Cover and refrigerate until ready to serve.

• Calories 394.15 kcal Moderate
• Protein 26.99 g Good Source
• Carbs 2.73 g Moderate
• Total Fat 30.47 g High
• Saturated Fat 4.18 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 89.03 mg High
• Sodium 523.23 mg High
• Fiber 0.78 g Low Source
• Sugar 0.86 g Low Source
• Added Sugar 0.43 g Low Source
• Calcium 18.92 mg Low Source
• Iron 0.99 mg Low Source
• Potassium 91.05 mg Low Source
• Vitamin A 8.59 mcg_rae Low Source
• Vitamin C 0.75 mg Low Source
• Vitamin D 0.04 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Celery
• Onions 🧅