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Smoked Chicken Salad


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Smoked Chicken Salad

330 grams smoked chicken*
60 grams celery (1 stalk, halved lengthwise and finely chopped)
30 grams pickles, finely chopped
80 grams mayonnaise
10 grams sugar

20 grams pickle juice or apple cider vinegar
Chopped fresh herbs like parsley, tarragon, or cilantro
A few dashes of your favorite barbecue rub
Juice from 1/8 lemon
Salt to taste

1.    Debone the chicken (if necessary) and pull, chop, or mince it. In a large bowl, combine the chicken, celery, and pickles.

2.   Combine the mayonnaise, sugar, and pickle juice, and mix well. Pour the dressing over the chicken/celery/pickle mixture and mix again. Add herbs, barbecue rub, and lemon juice, and mix again, adding salt as needed for taste. I like to let the chicken salad spend a few hours in the refrigerator before eating. Enjoy.

*Be sure to weigh the amount of chicken you use to get the correct ratios for the dressing. The quantities are shown by weight because I swear to you that it is so much easier to cook using a scale when measuring is necessary, and it’s time you bought one.  https://www.texasmonthly.com/bbq/recipe-smoked-chicken-salad/

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