Smoked Chicken and Candied Pecan Salad

Smoked Chicken and Candied Pecan Salad

(1 review) Write a Review



  • 5lbs. split chicken breast
  • 2 tbsp RECB TEC Grills Savannah River Rub
  • 1lb. pecans, shelled
  • 3 tbsp REC TEC Grills Rossarooski's Honey Rib Rub
  • 3 tbsp honey
  • 1.5 cups mayonaise
  • 2 cups grapes, halved 
  1. Pre-heat REC TEC Grill to 275°F.
  2. In a large bowl add the pecans, honey, and Rossarooski's Honey Rib Rub, then mix well and cook on a grill mat for 45-60 minutes.
  3. Pull back the skin on the chicken breasts, season liberally with the Savannah River Rub, then pull the skin back over the seasoning and cook at 275°F for 45-60 minutes.
  4. When the nuts are removed from the smoker increase temp. to 325°F for the remainder of the cook until the chicken breast reaches 165‚Äö√ë√¢ internal.
  5. When the chicken has cooled, pull the meat in small pieces.
  6. In a large bowl combine the chicken, grapes, and pecan pieces, then add enough mayonnaise to make the chicken salad to your desired consistency.
  7. Allow to rest in the fridge for at least 30 minutes prior to serving.

1 Review

  • Southern delicacy

    Posted by Charlotte S. on 15th Nov 2018

    This reminds me of the days with my grandma. She loved chicken salad sandwiches. I love these for lunch, and make extra to take to work throughout the week.

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