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Beer Can Chicken Salads
Rated 5.0 stars by 100 users
Category
Salad, Sandwich, Entree, Snack
Cuisine
American
Servings
15-20
Prep Time
20 minutes
Cook Time
3 hours
Experience chicken salad like never before!
Tracy from My Chow Line presents this show-stopping Cajun and Salt Pepper Garlic Beer Can Chicken Salad. The key to its incredible flavor? Two whole chickens, roasted on beer cans, each with a distinct seasoning: one bursting with heat of Claymore Cajun Seasoning, and the other delivering the perfectly balanced simplicity of Platoon Sergeant SPG (Salt, Pepper, Garlic).
Ingredients
- 2 whole chickens
-
Claymore Cajun Seasoning
-
Platoon Sergeant SPG seasoning
- 2 cans of beer
- 2 stalks of celery
- 3 small onions
- 1 - 2 small jars of mayo
- 2 tbsp Dijon mustard
- Sweet Baby Ray’s Mild Buffalo Sauce
Directions
Pat the chickens dry and soak up any juices in the bottom of the pan.
- For the buffalo chicken salad, season one whole chicken with the Claymore Cajun seasoning. For the traditional chicken salad, season the other whole chicken with the Platoon Sergeant SPG seasoning. Apply the seasonings liberally inside the chickens and under the skins. (Create a pocket by gently pulling the skin away from the chicken; avoid tearing the skin.) Also apply the seasonings liberally on the outside of the skins for added flavor and color as they cook.
- Cover the chicken and let them sit. Prepare the smoker: temp should be between 250F - 300F. The cook will be “low and slow.”
- Once the smoker has reached the appropriate temp, open the beer cans. Take a sip or two from each. Place one chicken on each can and place on the smoker. (Tracy placed them on a vented tray.) Smoke the chickens on indirect heat until they reach an internal temp of 180F - 190F. This could take 2 - 3 hours.
- While waiting for the chicken to cook, go ahead and get two large mixing bowls out. Chop 1 celery stalk and 1 ½ red onions for each bowl. Add a small jar of mayo to each bowl.
- Once the chicken is at temp, remove from the smoker. Remove the cans and place in a tray to cool.
- Once the chicken is cool enough, shred it. Add the traditional style chicken to one bowl of vegetables and mayo, and add the buffalo style chicken to the other bowl. Add Platoon Sergeant SPG seasoning to both. Mix well.
- Add 2 tbsp dijon mustard to the traditional style chicken salad; mix well. Add the buffalo sauce (enough to lightly coat the chicken and vegetables) to the buffalo style chicken salad. Mix well.
- Place the salads in the fridge to get cold. Once they are cold, enjoy the salads as an entree, on a sandwich, or as a snack with crackers! (Try the buffalo chicken salad with a little bleu cheese!)
Recipe Video
Recipe Note
Can be an entree alone or on a sandwich, or it can be an appetizer/snack with crackers or chips.
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