Smoked Jalapeno Cranberry Chicken Salad
The festive holiday colors are what inspired me to make this recipe for Smoked Jalapeno Cranberry Chicken Salad.
Honestly you can make this without the “smoked” part and just add some cooked chicken and diced jalapeno.
But, the smoky flavor did add a little somethin’ somethin’ 😉
How to Make Smoked Jalapeno Cranberry Chicken Salad
First drizzle 2 pounds chicken breasts and 3 to 4 jalapenos with olive oil, kosher salt, and pepper.
These were both monster size chicken breasts AND jalapenos! Each chicken breast was a pound, and the jalapenos were so big I only used 3.
Place them on the grate of your smoker set to 250 degrees.
They will take 45 minutes to an hour, depending on the size.
No need to flip them or anything, just make sure the chicken is at 165 degrees before removing them from the smoker.
Let the chicken and jalapenos cool slightly while getting out the rest of the ingredients.
A cup of mayo, dried cranberries, and two Tablespoons dry ranch seasoning.
Might I recommend the Savory Spice Ranch Seasoning ?!
Dice the chicken and jalapenos (removing most of the seeds and the stem).
Add the chicken and jalapenos to the mayo, ranch, and cranberries.
Plus a little more kosher salt and pepper to taste.
Enjoy Smoked Jalapeno Cranberry Chicken Salad with lettuce, on bread, or on crackers 🙂
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If you like Smoked Jalapeno Cranberry Chicken Salad, you might also like these recipes…
Smoked Blue Cheese Bacon Jalapenos
Thai Peanut Chicken Salad
An Asian spin on chicken salad that is truly unique.
Blackstone Cheeseburger Sliders
If you have a griddle or flat top grill, you must try these sliders.
Traeger Pizza Roll Ups
Such an easy appetizer for the pellet grill!
Or a fun snacky dinner.
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Smoked Jalapeno Cranberry Chicken Salad
Smoked Jalapeno Cranberry Chicken Salad starts with flavorful smoked chicken and jalapenos and made into a delicious spicy chicken salad
Ingredients
- 2 pounds chicken breast
- 3 to 4 jalapenos
- olive oil, kosher salt, pepper
- 1 cup mayo
- 6 oz dried cranberries
- 2 Tbsps dry ranch seasoning
Instructions
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Put the chicken and jalapenos on a tray. Coat all sides with olive oil, kosher salt, and pepper.
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Set your smoker to 250 degrees and place the chicken and jalapenos on the grate for 45 minutes to 1 hour, or until internal temperature is 165 degrees.
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Let them cool slightly, then dice the chicken. Remove the stems and seeds from the jalapenos and dice them.
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Put the chicken and jalapeno in a large bowl and add the mayo, dried cranberries, dry ranch seasoning, kosher salt, and pepper. Mix together and store in the fridge.
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Serve on bread, crackers, or on lettuce wraps.
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