Skip to Main Content
  • Find even more great deals at a store near you  |Find a Store
Chicken Salad

Chicken Salad

By Traeger Kitchen

We've pumped this smoked chicken salad with jalapeno and spicy seasoning, and your taste buds won't know what hit 'em. Load in tortillas or between thick slices of Traeger baked bread for a hearty smoked chicken meal.

Prep Time

30 Min

Cook Time

1 Hr




This recipe serves:


Activating this element will cause content on the page to be updated.
Units of Measurement:
1 Quart cold water
1/4 Cup kosher salt
4 Large chicken breasts
4 bone-in chicken thighs
1/2 red bell pepper, diced
1/2 green bell pepper, diced
2 scallions, chopped
1 1/2 Tablespoon minced pickled jalapeño peppers
1 Cup Mayonnaise
1 Tablespoon lime juice
1 Teaspoon ground cumin
1 Teaspoon Black pepper
1/2 Teaspoon garlic salt
2 Tablespoon minced cilantro leaves
Dash paprika


  • 1

    For the brine, in a large saucepan or mixing bowl, combine the water and salt and stir until the salt crystals dissolve. Add the chicken breasts and thighs. Cover and refrigerate for 2 to 4 hours.

  • 2

    Drain, but do not dry the chicken: Smoke clings better to wet surfaces.

  • 3

    When ready to cook, start the Traeger grill on Smoke.

    350 ˚F / 177 ˚C

  • 4

    Arrange the chicken on the grill grate and smoke for 30 minutes. Increase the temperature to 350F and continue to cook the chicken until the juices run clear and the internal temperature when read on an instant-read meat thermometer is 165F, 25 to 30 minutes.

    350 ˚F / 177 ˚C

    165 ˚F / 74 ˚C


  • 5

    Transfer to a cutting board and let cool. Dice the chicken, discarding any skin, bones, or gobbets of fat.

  • 6

    Transfer to a mixing bowl. Add the red and green bell peppers, the scallions, and pickled jalapenos. Stir gently to distribute the ingredients; set aside.

  • 7

    In a mixing bowl, whisk together the mayonnaise, lime juice, cumin, black pepper, and garlic salt. Stir in the cilantro.

  • 8

    Add the dressing to the chicken mixture and stir gently until well-combined.

  • 9

    Transfer to a serving bowl. Dust with paprika. Serve immediately, or cover and chill for up to 3 days. Enjoy!

My Notes

In order to add notes for this recipe, you must log in or create an account.