Smoked Chicken Pecan Salad on the Yoder

• 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

• Preheat the Yoder. Preheat your Yoder Smokers YS640S pellet grill and set the temperature to 375°F.
• Season and grill the chicken. Season the chicken according to taste and place on the grill until fully cooked, hitting an internal temp of 165°F.
• Shred and cool. After hitting the 165°F internal temp, pull the chicken off the grill and shred, then place in the refrigerator to cool completely.
• 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.
• Dice or chop the ingredients to a similar size. Add the chicken, eggs, celery, onion, and pecans to a large bowl.
• 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.
• 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.

Notes