Flavorful Smoky Chicken Salad

Step 1

Start by boiling the chicken breasts in a pot of water until they’re cooked through and no longer pink inside, which usually takes about 40 minutes. While the chicken is cooking, get your charcoal grill going for medium-high heat. Light about 10 coals off to one side, and once they’re covered with a bit of white ash, it’s time to add some hickory chips—either directly on the coals or wrapped in foil. Place the chicken on the grill, but keep it as far from the heat as you can so it smokes gently. Let it smoke until you notice a light smoky aroma, about 15 minutes or so. Once done, move the chicken to a plate and let it cool for around 10 minutes. When it’s cool enough to handle, dice the chicken and sprinkle with pepper and celery salt. In a large bowl, toss diced celery and red onion together, then add the chicken in batches, sprinkling a pinch of caraway seeds each time and mixing well. Finally, stir in the mayonnaise, cover the bowl, and pop it in the fridge until you’re ready to serve.