Megan Day’s Charred Chicken Salad
5-6 boneless skinless chicken thighs
2 Tbsp. Smokey KC Barbecue Rub
1/2 cashews, toasted
1 C. Mayonnaise
1 Tbsp. Dried tarragon
1 Tbsp. Honey
2 tsp. Lemon juice
Lettuce and Bun or crackers and white bread
1.Prepare pellet smoker for high heat grilling at 450 degrees using Royal Oak 100% charcoal pellets.
2.Season thigh meat with Smokey KC Rub.
3.Place thighs over indirect heat until they reach an internal temperature of 150 degrees. Meanwhile create a foil boat, toss cashews in oil and sprinkle them with rub. Add coated cashews to foil boat to gently toast and set aside.
4.Once thighs hit 150 degrees move them to direct heat and char the meat. Final internal temperature of charred thighs should read around 180-185 degrees.
5.Shred the thighs while they are hot and allow them to cool down some or chill if you want a cold chicken salad.
6.Combine mayonnaise, tarragon, honey, and lemon juice. Add in approximately 3 cups of shredded charred chicken and the toasted cashews.
7.Build your charred chicken salad sandwich warm with lettuce and a bun or chill the mixture and serve with crackers or between white bread slices.