Coco’s Smoked Chicken Salad

Rodney Scott's World of BBQ

For this recipe, we use some of the leftovers from the Smoked Chicken (https://cookwithheather.com/Rodney-Scotts-World-of-BBQ-Smoked-Chicken/) we made last week, along with the Rodney's Sauce (https://cookwithheather.com/Rodney-Scotts-World-of-BBQ-Rodneys-Sauce/) and Rib Rub (https://cookwithheather.com/Rodney-Scotts-World-of-BBQ-Rib-Rub/) that we also used when we made the chicken itself.

I really enjoy chicken salad, and this was no exception. I would make a few changes next time to suit my own tastes, though. Mine ended up a bit thin, and had a heat that built the more you eat. To fix both of those, I would use less of the BBQ sauce, since that both thinned the mayo and also had a lot of heat. First mix the mayo and spices, then only add enough sauce to thin it a bit. (You can always add more later, but you can't take it away!) Mix in the chicken and veggies, et voila!

It was good in a sandwich, but I do think it shone best on top of a salad. The extra-thin dressing worked great with lettuce and tomato, no other dressing needed!

You can find this recipe here, though it's (mostly) behind a paywall: https://www.177milkstreet.com/recipes/cocos-smoked-chicken-salad But chicken salad is very forgiving on the amounts of ingredients -- use however much you like!

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