Smoked Chicken Salad Sandwiches
by Masterbuilt
Ingredients
- 3 bay leaves
- 3 large boneless skinless chicken breasts
- 2 teaspoons meat tenderizer
- 3/4 cup pecans, very coarsely chopped
- 1/4 cup butter, melted
- 1/4 teaspoon kosher salt
- 1 cup finely chopped celery
- 1 (5-ounce) bag dried cranberries
- 1 1/3 cups mayonnaise (approx.)
- 1/4 teaspoon Cajun seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 8 soft hoagie buns
- Red leaf lettuce
- Suggested Wood: Hickory
Directions
- Preheat smoker to 225°F. Fill water tray with water and add bay leaves.
- Pierce chicken breasts with a fork and sprinkle with meat tenderizer. Place chicken on middle rack of smoker and smoke for 45 minutes per pound or until internal temperature reaches 165°F.
- Meanwhile, place pecans in a small disposable aluminum foil pan, pour melted butter over top and sprinkle with kosher salt. Stir well to coat pecans.
- Place pan on top rack of smoker during the last half of smoking time for the chicken. Smoke pecans for 30 minutes. Remove from smoker and drain on a paper towel.
- Remove chicken. Let cool, then chop.
- In a large bowl, combine chopped chicken, pecans, celery and dried cranberries. Add 1 1/3 cups mayonnaise. Season with Cajun seasoning, salt and pepper. (Add additional salt and pepper to suit your taste, if necessary.)
- Lightly spread each side of the buns with mayonnaise, and place a large leaf of red lettuce on the bottom half. Place a generous amount of chicken salad on top of lettuce and enjoy!
