Smoky Southwestern Chicken Salad Delight
Indulge in a smoky twist on the classic chicken salad with this Southwest-inspired dish. Combining tender smoked chicken with vibrant vegetables and a zesty dressing, this salad is an absolute flavor explosion. Ideal for enjoying atop a crisp bed of shredded lettuce, wrapped in a soft flour tortilla, or nestled within pita bread, it’s perfect for a light lunch or a unique dinner. For those in a hurry, bypassing the brining step is fine—just adjust the saltiness of the dressing to taste.
9
Servings
N/A
Calories
15
Ingredients
Ingredients
cold water
1 quart (none)
kosher salt
1/4 cup (none)
bone-in chicken breasts
4 large (wet for smoking)
bone-in chicken thighs
4 (wet for smoking)
red bell pepper
1/2 (finely diced)
green bell pepper
1/2 (finely diced)
scallions
2 (trimmed, white and green parts thinly sliced)
pickled jalapeno pepper
1-2 tablespoons (minced)
mayonnaise
1 cup (none)
fresh lime juice
1 tablespoon (freshly squeezed)
ground cumin
1 teaspoon (none)
fresh ground black pepper
1 teaspoon (none)
garlic salt
1/2 teaspoon (none)
fresh cilantro leaves
2 tablespoons (minced)
paprika
to taste (for serving)
Instructions
1
Prepare the brine: In a large saucepan or mixing bowl, mix 1 quart of cold water with 1/4 cup of kosher salt until completely dissolved. Submerge the chicken breasts and thighs in the brine. Cover the bowl and refrigerate for 2 to 4 hours. Drain the chicken, keeping it moist to better absorb the smoke.
2
Set up the smoker: Preheat your smoker to 325°F (163°C). Arrange the brined chicken pieces on the grill grate. Smoke for 45 to 50 minutes, until juices run clear and the internal temperature reaches 165°F (74°C) on an instant-read thermometer. Allow the chicken to cool on a cutting board.
3
Assemble the salad: Dice the smoked chicken, discarding any skin, bones, or fat. Transfer the meat to a large mixing bowl. Add in the finely diced red and green bell peppers, sliced scallions, and minced pickled jalapeños. Gently mix to combine.
4
Prepare the dressing: In a separate mixing bowl, whisk together 1 cup of mayonnaise, 1 tablespoon of fresh lime juice, 1 teaspoon of ground cumin, 1 teaspoon of freshly ground black pepper, and 1/2 teaspoon of garlic salt until smooth. Stir in 2 tablespoons of minced fresh cilantro leaves.
5
Combine and serve: Pour the dressing over the chicken mixture and gently toss until everything is evenly coated. Transfer the chicken salad to a serving bowl. Lightly dust with paprika for garnish. Serve immediately or chill for up to 3 days for enhanced flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Smoky Southwestern Chicken Salad Delight?
It is a Southwest-inspired twist on classic chicken salad featuring tender smoked chicken, vibrant vegetables, and a zesty dressing.
How many servings does this recipe provide?
This recipe makes approximately 9 servings.
Can I skip the brining step?
Yes, you can bypass the brining step if you are in a hurry, but you should adjust the saltiness of the dressing to taste.
What is the recommended smoker temperature?
The smoker should be preheated to 325°F (163°C).
How long should the chicken brine?
The chicken breasts and thighs should be submerged in brine and refrigerated for 2 to 4 hours.
What are the ingredients for the brine?
The brine consists of 1 quart of cold water and 1/4 cup of kosher salt.
How long does it take to smoke the chicken?
The chicken pieces should be smoked for 45 to 50 minutes.
What internal temperature should the chicken reach?
The chicken is safely cooked when it reaches an internal temperature of 165°F (74°C).
What cuts of chicken are used in this recipe?
The recipe uses 4 large bone-in chicken breasts and 4 bone-in chicken thighs.
Which vegetables are added to the salad?
The salad includes finely diced red and green bell peppers, sliced scallions, and minced pickled jalapeños.
How should the scallions be prepared?
The scallions should be trimmed, and both the white and green parts should be thinly sliced.
What is the base of the dressing?
The base of the dressing is 1 cup of mayonnaise.
Does the dressing contain lime juice?
Yes, it includes 1 tablespoon of freshly squeezed lime juice.
What spices are used in the dressing?
The dressing is seasoned with ground cumin, freshly ground black pepper, and garlic salt.
Should I use fresh or dried cilantro?
The recipe specifies 2 tablespoons of minced fresh cilantro leaves.
What is used as a garnish for the salad?
The salad is lightly dusted with paprika for garnish before serving.
How long can leftovers be stored?
The chicken salad can be chilled for up to 3 days.
Does the flavor improve with time?
Yes, chilling the salad for up to 3 days allows for enhanced flavor.
What are some serving suggestions for this dish?
It can be served atop a crisp bed of shredded lettuce, wrapped in a soft flour tortilla, or nestled within pita bread.
Should the chicken be dried after brining?
No, keeping the chicken moist after draining the brine helps it better absorb the smoke.
Is this recipe considered spicy?
It has a zesty kick from the pickled jalapeños, but the level of heat can be controlled by the amount of jalapeños added.
How much cumin is required?
The recipe calls for 1 teaspoon of ground cumin.
What type of salt should be used in the brine?
The recipe specifies using 1/4 cup of kosher salt.
How should the chicken be diced?
After the chicken has cooled, discard the skin, bones, and fat before dicing the meat.
Is this recipe suitable for a light lunch?
Yes, it is described as being perfect for a light lunch or a unique dinner.
How many bell peppers do I need?
You will need 1/2 of a red bell pepper and 1/2 of a green bell pepper.
Can I use garlic salt in the dressing?
Yes, the recipe uses 1/2 teaspoon of garlic salt.
What is the preparation for the jalapeño?
The pickled jalapeño pepper should be minced.
How much black pepper is in the dressing?
The recipe includes 1 teaspoon of freshly ground black pepper.
Is this a good summer recipe?
Yes, it is specifically tagged as a summer recipe, ideal for outdoor smoking and light eating.