BBQ rub in the salad that you used to season the chicken before you smoked it. Chilling the prepared chicken salad for a couple of hours will bring out the best flavor.
I chopped the smoked chicken and other ingredients by hand for a chunkier texture. If you prefer a smoother chicken salad that's more like a spread, use a food processor to finely chop the chicken & onion (and even the roasted pepper if desired), then mix in the rest of the ingredients.
The following recipe yielded about 3 cups of chicken salad, which will keep in the refrigerator for a couple of days if not using all at once. If you are making my BBQ-Smoked Chicken Salad for a picnic, party or other occasion with lots of mouths to feed, simply multiply the ingredients EXCEPT for the BBQ rub, which might be a little too pronounced if you double it (start off with a little less than double and taste for balance, then adjust as needed). Enjoy this chicken salad as you would any other: With a green salad as shown in the photo; or in a sandwich, pita or wrap; or with raw veggies, crackers, crostini, pita wedges or other dippers or spread-holders.
1 roasted red pepper or pimiento, chopped
1/4 cup finely chopped onion
1/2 cup mayonnaise (reduced-fat or nonfat is fine)
1/2 tsp BBQ dry rub (adjust amount to taste)
Combine all ingredients thoroughly, then cover and chill for at least an hour to allow flavors to develop.
*Note to Chileheads: If you want to make this chicken salad hot & spicy, you can add a little bit of diced jalapeno pepper, or simply use the hot & spicy version of the same dry rub you used to smoke the chicken (or a hot & spicy BBQ rub with similar ingredients).
PS: Looking for a recipe or instructions on how to smoke a chicken? You'll find them in my blog post about BBQ Chicken Tacos.