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Smoked chicken pecan salad paired with arugula on a croissant.

Smoked Chicken Pecan Salad

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This Smoked Chicken Pecan Salad combines tender chicken, spiced pecans, tangy red onions, and crunchy celery, folded into a creamy dressing. Smoking the pecans alongside the chicken brings a roasted flavor to this salad, balancing the sweet and savory.

  • Total Time: 50 minutes
  • Yield: About 4-6 1x


  • 4 cups smoked shredded chicken
  • 2 hard-boiled eggs, peeled and diced
  • 2 ribs celery, diced
  • 1/4 white onion, diced
  • 1 cup smoked pecans, chopped
  • 2 teaspoons Dijon mustard
  • 2/3 cup mayonnaise, more as needed
  • Juice of 1 lime
  • Salt and pepper to taste

Smoked Pecans

  • 2 cups pecans
  • 1 tablespoon neutral oil
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon chipotle powder


  1. Smoke the pecans (optional). Toss the pecans with the oil in a small bowl. Mix the spices together and sprinkle it into the pecans, tossing again to mix evenly. Lay out the pecans on a baking sheet in an even layer and smoke for 45 minutes total, stirring halfway through. Remove and allow them to cool.
  2. Dice or chop the ingredients to a similar size. Add the chicken, eggs, celery, onion, and pecans to a large bowl.
  3. Mix the mustard, mayonnaise, and lime juice in a small bowl. Fold it into the chicken mixture until evenly coated. Add additional mayo if needed, and taste before adding salt and pepper.
  4. Cover and refrigerate to allow the flavors to meld for at least an hour, or even overnight. Serve on sandwiches, crackers, chips, or leafy lettuce wraps.


  • Leftover smoked and shredded chicken can be used for this recipe. Read the guide on how to smoke shredded chicken.
  • This recipe is a guide, so add ingredients as you need to.
  • Author: Brad Prose
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Category: Chicken & Poultry
  • Method: Smoking
  • Cuisine: Salad
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