Are you in the mood for a chicken salad sandwich that’s smoky, creamy, and downright irresistible? If so, you’ll love this Smoked Chicken Salad Sandwich recipe. I teamed up with my buddy Richard Fergola (aka Fergolicious BBQ) to create a version of this classic dish that’s been taken over the top with layers of flavor from the smoker to the mixing bowl.
This recipe is the perfect way to turn an ordinary chicken salad into something truly memorable. By smoking a whole spatchcocked bird low and slow, then mixing the pulled meat with a balanced blend of seasonings and crunchy mix-ins, we created a sandwich that’s perfect for summer lunches, tailgates, or backyard gatherings.
Smoked Chicken Salad Sandwiches | Cooking with Friends – Richard Fergola
Growing up, chicken salad was one of those comfort foods we always had on hand. But we wanted to take those familiar flavors and give them a BBQ twist. Smoking the chicken not only adds depth—it lets you control the seasoning from start to finish. Add in some buttery garlic rub, crisp veggies, a creamy binder, and serve it all on a toasted roll with juicy heirloom tomatoes… now that’s a sandwich worth talking about.
The Ingredients
Here’s what we used to season the chicken and build our smoky chicken salad:
Whole Chicken – We used one whole bird, spatchcocked to help it cook evenly and absorb smoke on all sides.
Duck Fat Spray – Acts as a high-smoke-point binder and helps attract more smoke for better flavor and color.
Fergolicious Buttery Garlic Rub – A savory blend of garlic, herbs, and butter flavors that lays down the first layer of seasoning on the bird.
Heath Riles BBQ Chicken Rub – Adds a deeper BBQ flavor and a nice color to the finished meat, perfect for poultry.
Mayonnaise – Blue Plate is my go-to for creamy texture and rich Southern flavor. Duke’s is a solid alternative if that’s your preference.
Dijon Mustard – Adds a subtle tang and complexity that balances the richness of the mayo.
Red Onion – Finely diced for a touch of bite and texture throughout the salad.
Celery – Brings a cool crunch that’s essential in any good chicken salad.
Hard-Boiled Eggs – We used about 2½ to 3, chopped finely for body and richness.
Green Onion – Adds freshness and a pop of color without overpowering the mix.
Sweet Relish – Brings sweetness and acidity, cutting through the fat for balance.
Extra Seasoning – A sprinkle more of the Buttery Garlic and Chicken Rub helps dial in the flavor at the finish.
Ciabatta Rolls – Toasted and sturdy enough to hold all that creamy chicken salad without falling apart.
Heirloom Tomatoes – Juicy, flavorful, and the only kind we use in the summertime. Trust us, once you try them, there’s no going back.
Lettuce – Adds crisp texture to round out the sandwich.
Step-by-Step: How We Made Smoked Chicken Salad Sandwiches
You can watch the full video with Richard and me making these sandwiches, but here’s the process we followed.
1. Spatchcock and Season the Bird
Start by spatchcocking your whole chicken—cut along both sides of the backbone with poultry shears, then press down on the breastbone to flatten. Spray the bird with duck fat to help the rubs stick and attract smoke. Next, season liberally with Fergolicious Buttery Garlic Rub and Heath Riles BBQ Chicken Rub, making sure to coat every part of the bird.
2. Fire Up the Smoker
We used the Camp Chef Woodwind Pro, set at 300°F. For pellets, we chose Royal Oak’s Hickory Blend and tossed in a few briquettes over the firebox to add a little extra smoke. Place the chicken on a cooking rack for even airflow and easier handling.
3. Smoke the Chicken
Let the bird smoke for about 1 hour and 40–45 minutes, until the thickest part of the breast hits 160°F. Carryover heat will bring it to 165°F after you pull it. About halfway through, spritz with duck fat to crisp the skin and deepen the color.
Let the chicken rest for 20–30 minutes before pulling. Use a knife to separate the major cuts and shred the meat by hand. Don’t forget to include some of that seasoned, smoky skin—it adds unbeatable richness and texture.
Building the Chicken Salad
Once the chicken is cooled and pulled, it’s time to build your salad. We like to start with a base of mayo and mustard and adjust from there.
Mix It All Up:
In a large bowl, combine your pulled chicken, mayo, Dijon mustard, red onion, celery, chopped eggs, green onion, and sweet relish. Add a little more Buttery Garlic Rub and Chicken Rub to dial up the flavor.
Stir until fully incorporated. If you prefer a creamier texture, add a bit more mayo. Want to lighten it up? Swap in Greek yogurt. Taste as you go—you’re looking for balance between smoky, creamy, crunchy, and tangy.
Optional Add-ins: Not a fan of fruit in your chicken salad? You’re not alone. But if you’re feeling adventurous, try a little chopped pineapple or apple, especially if serving on a toasted Hawaiian roll.
Sandwich Assembly:
Time to bring it all together.
- Toast your ciabatta rolls for structure and crunch.
- Pile on a generous scoop of chilled chicken salad.
- Add a slice of juicy heirloom tomato.
- Top with crisp lettuce and the other half of the roll.
That’s it—you’re in sandwich heaven.
Serving Suggestions for Smoked Chicken Salad Sandwiches
This smoky chicken salad sandwich is rich, creamy, and loaded with BBQ flavor, so pairing it with sides that are bright, fresh, or tangy helps round out the meal. Here are three of our favorite Heath Riles recipes to complete your backyard spread:
- Easy Broccoli Pasta Salad – This chilled pasta salad is crunchy, creamy, and tossed with a tangy homemade dressing that perfectly balances the smoky richness of the chicken salad.
- Grilled Corn with Citrus Lime Butter – Sweet corn charred on the grill, then slathered with a zesty lime butter compound—it’s smoky, buttery, and full of summer flavor. A great side dish that brings brightness and a pop of color to the plate.
- Maple Honey Whiskey Lemonade – This cocktail is a refreshing mix of citrus, whiskey, maple, and honey. It’s sweet, tart, and bold enough to hold its own next to the deep BBQ notes in the chicken salad.
The Results
These sandwiches were an absolute home run. The smoked chicken had a rich flavor and stayed juicy thanks to the indirect heat and careful resting. The salad mix had just enough tang from the mustard and relish, with a satisfying crunch from the celery and onions. Tossing in a bit of skin brought that barbecue essence full circle.
And the best part? These sandwiches taste even better the next day after everything has time to meld.
Storing Leftovers
Got extra chicken salad? Here’s how to keep it fresh:
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Not recommended—mayo-based salads don’t freeze well.
Equipment We Used
Camp Chef Woodwind Pro Pellet Grill, Royal Oak Hickory Blend Charcoal Pellets, Poultry shears, Thermoworks Thermapen ONE, Duck fat spray, Large mixing bowl, Spatula
