Chicken Salad Infused with Smokiness

Ingredients 0/7

Step 1

Boil the chicken breasts in a pot of water until they’re cooked through and no longer pink inside—this usually takes about 40 minutes. While the chicken is cooking, get your charcoal grill ready by heating it to medium-high and giving the grate a light oiling. Arrange about 10 coals off to one side and light them; they’re ready when you see a bit of white ash forming.

Step 2

Once the coals are hot, toss some hickory chips directly on them or wrap them in foil and place on the coals to create smoke. Put the cooked chicken breasts on the cooler side of the grill, away from direct heat, and let them absorb a gentle smoke for about 15 minutes—just long enough to get that smoky flavor without drying out the meat.

Step 3

After smoking, move the chicken to a plate and let it cool for around 10 minutes. When it’s cool enough to handle, dice the chicken and season it with some pepper and celery salt. In a large bowl, combine diced celery and red onion, then add the chicken in batches, sprinkling a pinch of caraway seeds over each addition and mixing well as you go.

Step 4

Finally, stir in enough mayonnaise to bring everything together, cover the bowl, and pop it into the fridge until you’re ready to serve.