Smoky Flavored Chicken Salad

Ingredients

• 5 pounds chicken breasts
• 2 tablespoons ground black pepper
• 1 tablespoon celery salt
• 1 pound celery, diced
• 1 medium red onion, diced
• 1 teaspoon caraway seeds
• 30 ounces mayonnaise

Step 1

Boil the chicken breasts in a pot of water until they’re cooked through—no pink inside and the juices run clear—which usually takes about 40 minutes. While the chicken is cooking, get your charcoal grill going by heating it to medium-high and lightly oiling the grate. Arrange about 10 coals off to one side and light them; they’re ready when you see a bit of white ash on them. Toss some hickory wood chips directly on the coals or wrap them in foil and place them on top to create smoke.

Step 2

Once your chicken is done boiling, transfer it to the grill away from the direct heat and let it soak up that smoky flavor for about 15 minutes—just until you notice a nice, light smoke. After smoking, move the chicken to a plate and let it cool for around 10 minutes.

Step 3

When the chicken is cool enough to handle, dice it up and season with some pepper and celery salt. In a big bowl, combine chopped celery and red onion, then add the chicken in batches—about three breasts at a time—sprinkling a pinch of caraway seeds over each batch and mixing well as you go. Finally, stir in the mayonnaise, cover the salad, and pop it in the fridge until you’re ready to serve.