The other thread got me reminiscing on Hillbilly BBQ's chicken salad, and how I've always wanted to try my hand at recreating it. Blue Oak's as well. For those who have done it, what meat do you find works best? Breasts? Thighs? Whole chickens? (Blue Oak uses thighs I believe)

What about wood? Pecan?

Any advice would be appreciated.

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Posted by bossflossjr

The Great State of Louisiana

Member since Sep 2005

12262 posts

Posted on 6/16/20 at 12:41 pm to xXLSUXx

i typically smoke leg quarters, as i prefer dark meat. alot of chicken salads that you buy places are breast meat, tho. if blue oak uses thighs, thats awesome. never tried theirs.

leq quarters pick up smoke flavor better, imo, too.

i use hickory, mesquite and apple to smoke.... typically apple on ribs, hickory/mesquite on chicken/beef. never used pecan at home but i know alot that do.

if you like smooth texture, run it thru the food processor. Calvins in BR does that and it makes it almost a spread rather than chunky chicken salad. i like it both ways tho.

there was discussion on this board years ago about copying the calvin recipe..... i tried it one time with dry hidden valley ranch dressing mix and it was surprisingly good.

not sure that helped. lol.

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Posted by SixthAndBarone

Member since Jan 2019

8256 posts

Posted on 6/16/20 at 12:54 pm to xXLSUXx

Any chicken you like will be fine. Calvin’s uses bone in chicken breast. Bone in because it’s cheaper than boneless. Pick whatever wood you like. Hickory is the standard, in my opinion.

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Posted by Rouge

Floston Paradise

Member since Oct 2004

136841 posts

Posted on 6/16/20 at 12:55 pm to SixthAndBarone

quote:
Any chicken you like will be fine. Calvin’s uses bone in chicken breast. Bone in because it’s cheaper than boneless. Pick whatever wood you like. Hickory is the standard, in my opinion.

skin off?

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Posted by xXLSUXx

New Orleans, LA

Member since Oct 2010

10309 posts

Posted on 6/16/20 at 12:57 pm to bossflossjr

quote:
bossflossjr

Thanks.

Always curious to see what other people do. I will experiment around and see what I like best. Is it still worth applying a seasoning rub if the skin gets discarded before making it into chicken salad? I guess it can't hurt, even if the taste benefit is negligible, it's at least tasty to eat by itself.

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Posted by Jax-Tiger

Port Saint Lucie, FL

Member since Jan 2005

24773 posts

Posted on 6/16/20 at 5:26 pm to xXLSUXx

Made some tonight. Used bone in thighs and smoked with pecan and chopped. I added celery, cashews, raisins, curry powder, Major Grey's Mango Chutney, Mayo, and garnished with chives and basil.

I'm sure it is nothing like what you're looking for, though.

This post was edited on 6/16/20 at 5:29 pm

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Posted by colorchangintiger

Dan Carlin

Member since Nov 2005

30979 posts

Posted on 6/16/20 at 6:58 pm to xXLSUXx

Smoked Chicken Salad

2 Whole Chickens
6 stalks of Celery
1 bunch of green onion
1 Bell Pepper
2 Serrano Peppers or Jalapeños
1 Yellow Onion
3 Cloves of garlic
1 cup chopped Pecans
2 Lemons
2 cups of Mayo
2 tbsp of Butter
1/4 cup of pickle juice

Lightly season the chickens with olive oil and cajun seasoning
Smoke the chickens, breasts up, over Apple and Hickory wood, 300ºF for 2 hours

Chop the onion, garlic, bell pepper, celery, and serranos very small. Remove all of the bell pepper seeds and most of the Serrano seeds. Sauté the onion on medium heat in the butter, adding a dash of salt and stirring frequently until it starts to brown slightly. Then add the garlic and stir for 2 more minutes.

Shred the chicken and mix all the ingredients together, juicing the lemons over the mixture. Salt and Pepper to taste.

Refrigerate 2 hours before serving

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