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Bacon Chicken Salad

Prep Time:60 Minutes
Cook Time:15 Minutes

Nutritional Information

A healthy weeknight meal.


  • 1 lb. boneless, skinless chicken,  trimmed of fat
  • 2 tablespoons plus 1/2 teaspoon kosher salt
  • 1/4 medium yellow or white onion, minced
  • 2 celery stalks with leaves, leaves chopped and ribs cut into 1/4-inch dice
  • 3 tablespoons mayonnaise
  • 1 teaspoon prepared horseradish
  • 1/8 teaspoon freshly ground black pepper
  • 1 small lemon, Juiced
  • 4 ounces bacon, rendered
  • 4 slices tomatoes


  • 1. Preheat the Egg to 225 and smoke chicken with wood of choice.  Cook until chicken is 160 internal temperature
  • 2. Shred the chicken and place it in a large bowl. Add the minced onion along with the celery and celery leaves. Toss to combine.
  • 3. In a small bowl, whisk together the mayonnaise, horseradish, if using, the remaining 1/2 teaspoon salt, the pepper, and the lemon juice. Using a rubber spatula, gently fold the mayonnaise mixture into the chicken until thoroughly mixed.
  • 4. Serve immediately, or cover and refrigerate until ready to serve. The chicken salad can be made up to 2 days in advance.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828