Cranberry Apricot Smoked Chicken Salad

I used to think chicken salad was a meal people on a diet would choose. And that changed the first time I did this cranberry apricot smoked chicken salad. It has a sweet and tangy thing going on I can’t get enough of. And the smoky chicken meat? That’s my signature move and trust me, it’s not one you’ll regret.

I’m not a health nut. I like my burgers, I like my ribs, and I like my… well, pretty much everything. But this salad recipe won me over. Something magical happens when you mix cranberries, apricots, and smoked chicken. And a whole bunch of other ingredients.

This is it, though! No special skills needed, as fancy as it may look. Just your trusty smoker and a bit of patience.

🛒 Ingredients

🍗 Smoked Chicken

• Whole Chicken
• Seasoned Salt
• Pepper
• Garlic Powder

🥗 Salad

• Deboned Smoked Chicken (great for leftover smoked chicken too!)
• Miracle Whip
• Celery
• Dried Cranberries
• Green Onion
• Dried Apricots
• Dijon Mustard
• Hot Sauce
• Fresh Dill
• Liquid Smoke (optional)
• Smoked Paprika

👨‍🍳 Instructions

🔥 Smoked Chicken

👉Step 1– Fire up your smoker to 225 °F.

👉Step 2 – Now, for the spice rub. In a little bowl, mix together the seasoned salt, pepper, and garlic powder.

👉Step 3 – Get your hands dirty and rub that spice mixture all over the chicken, even under the skin. Give it a good massage. Sprinkle any leftover seasoning on top.

👉Step 4 – If you’re feeling fancy, you can tie the chicken’s legs together with some butcher twine. But honestly, it’s not a big deal if you don’t.

👉Step 5 – Once your smoker is nice and hot, place the chicken inside. Let it do its thing for about 2 hours, or until a meat thermometer stuck in the thickest part of the breast reads 165 °F. Remember, we’re cooking to temperature, not time.

👉Step 6 – When the chicken is done, take it out of the smoker and let it rest for about half an hour. This is crucial – it lets the juices redistribute and makes the chicken extra tender. Plus, it gives you time to clean up your mess.

🥗 Salad

👉Step 1 – Now, for the fun part. Remove the chicken skin (we don’t want that in our salad) and pull all the meat off the bone. Chop it into bite-sized pieces.

👉Step 2 – In a medium-sized bowl, combine the Miracle Whip, celery, cranberries, apricots, green onions, paprika, liquid smoke, dill, hot sauce, and mustard. Give it a good stir until everything is combined. This is the dressing + salad all in one. That’s right, no unnecessary steps!

👉Step 3 – Add the chopped chicken to the bowl and stir until everything is mixed evenly. I like to use two wooden spoons for this. It helps with stirring gently so the ingredients don’t get too smashed and keep their original shape.

👉Step 4 – Cover the bowl and put it in the fridge for at least 4 hours. I know, it’s hard to wait, but trust me, it’s worth it. The flavors mingle and become even more delicious. If you absolutely can’t wait, you can eat it right away, but it won’t be quite as good. Patience, my friend, patience.

❗ Recipe Tips & Tricks

📌Miracle Whip is a lighter alternative to mayo. If you absolutely must use real mayo instead of Miracle Whip, go ahead. Just remember, it’ll noticeably change the flavor of the salad.

📌When it comes to smoking the chicken, I’m a big fan of oak or hickory. They give a nice, robust smoky flavor that I love in chicken salad as the other ingredients will dilute it. But if you’re not into that super-smoky thing, you can always go with something milder, like apple or cherry.

Visit my free printable wood smoking chart to see more wood pairing options for chicken.

📌Pro-tip: Leave the chicken skin out of the salad. Trust me on this one. It doesn’t play well with the other textures. That’s why we season under the skin before smoking. So the meat gets most of the flavor.

📌Here’s the thing about smoking chicken: cooking times can vary. A lot. It depends on your smoker, the size of the chicken, the weather… you name it. So, don’t get hung up on the time. The real way to know when your chicken is done is to use a meat thermometer. Stick it in the thickest part of the breast, and when it reads 165 °F, you’re good to go.

📌My smoked beer can chicken is a faster version of the one I smoked for this salad. I smoked that one at 300-325°F and it was ready in under 2 hours. You can use this recipe for the salad if you’re in a rush.

🥗 Serving Suggestions

This amazing cranberry apricot smoked chicken salad shines on its own but also accompanied by sides. It’s better when made ahead, so it’s a great dish for potlucks and picnics.

You can always just grab a fork and go to town. It’s pretty much a complete meal!

⭐If you’re looking for a special culinary experience, you’ve got options. We love it in a croissant or a nice bun. It’s the chicken salad sandwich that really tastes as good as it looks. Iced tea or lemonade are great drink choices here, especially on a hot summer day.

⭐Another lazy but equally delightful option is to serve this salad with crackers or tortilla chips. And a glass of pale ale for me, thanks!

⭐Speaking of sides, if you’re already firing up the smoker for the chicken, why not smoke a side next to it? My go-to is smoked corn on the cob or smoked cornbread. Minimal prep work, amazing flavor. What more could you ask?

⭐And here’s a fancy-looking option: smoked asparagus bundles. They’ll smoke alongside the chicken and putting them together is a breeze.

⭐For a lighter, summery side, you can’t go wrong with some grilled pineapple. It’s too simple to pass up.

Made this? What did you pair it with, and did you tweak the recipe? I’m always looking for new ideas – share yours in the comments!