This is my Momma Kemp’s recipe with my addition – I smoke the brined chicken for about 4 hours with Applewood Chips and my own rub. I also use Dale’s Mayonnaise. It adds a smooth tanginess to this fabulous spread. You can bake a chicken or buy one smoked from your local BBQ joint. A rotisserie one from your local grocer would work, but you wouldn’t the divine smokey flavor! You can even used Sweet Sue chicken in a can in a pinch…..but If you have the time, try this recipe. It makes the Hubs smile!

INGREDIENTS:

• 1 (5-6 pound) Whole Smoked or Rotisserie Chicken
• 1/4 Grated Sweet Onion
• Food Processor
• 1 cup Dale’s Mayonnaise
• Salt and Pepper to taste

OPTIONAL: Sliced Green Seedless grape, chopped pecans sliced celery

DIRECTIONS:

Remove the skin from the chicken as you take as much meat as possible off the chicken bones.

I had to rinse the chicken off and then I cut it up into small chunks. At this point, you can make the salad chunky and add 1 minced celery stalk, 1 cup Mayo, sliced white grapes and 1/2 cup chopped pecans. And that is fabulous. But today, I just want a simple, delicious smokey sandwich spread!!! So keep on reading…

Add the chicken into a food processor and pulse it until it resembles a course chicken meat. See below.

Transfer to a large bowl and fold in the mayo and grated onion. Salt and Pepper to taste. Can be eaten plain, with a side salad or rolled in pecans and served with sugar free crackers! NO CARBS!!!!

TO ASSEMBLE

This is a drier spread so I like to put a small amount of mayo on my bread before I serve it. It keeps the salad from drying out. And who doesn’t love a little extra mayo??? Also note the bread is sugar free with no carbs, but the rolls are “ROLLING” in them! 🙂

Perfect on a mini-croissants for a party or sugar free bread for your sandwich! This is SO good I don’t even layer any extras on my sandwich!

Ya’ll Enjoy!!!!

Published by Two Cousins and a Skillet

Grew up in Clearwater, Florida. Graduated from Clearwater High School. Work for Pinellas County Schools as a technology technician. View all posts by Two Cousins and a Skillet