Ingredients
- 5 pounds chicken breasts
- 2 tablespoons ground black pepper
- 1 tablespoon celery salt
- 1 pound celery, diced
- 1 medium red onion, diced
- 1 teaspoon caraway seeds
- 30 ounces mayonnaise
Why This Recipe Is So Loved
Tips For Best Results
- Grill or roast the chicken for extra smoky flavor instead of boiling.
- Chill the salad for at least 30 minutes before serving to let the flavors meld together.
Step 1
Boil the chicken breasts in a pot of water until they’re cooked through and no longer pink inside—this usually takes about 40 minutes. While the chicken is boiling, get your charcoal grill going for medium-high heat. Light about 10 coals on one side of the grill and wait until they’re covered with a bit of white ash. Toss some hickory wood chips directly onto the coals or wrap them in foil and place on top to create smoke.
Step 2
Once the grill is ready, put the chicken breasts on the cooler side, away from direct heat, and let them soak up that smoky flavor for about 15 minutes—just enough to get a light smoke going. After that, move the chicken to a plate and let it cool for around 10 minutes.
Step 3
When the chicken is cool enough to handle, dice it up and season with some pepper and celery salt. In a large bowl, combine chopped celery and red onion, then add the chicken in batches. Sprinkle a pinch of caraway seeds over each batch and mix well before adding more. Finally, stir in the mayonnaise, cover the bowl, and pop it in the fridge until you’re ready to serve.
