Windy City Smoked Chicken Salad

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Ingredients

• The Butcher on Whitlock Whole Chicken, Spatchcocked

• Fire and Smoke BBQ Co. Windy City Rub

• Duke’s Mayo

• Diced Red Onion

• Diced Green Onion

• Chopped Dill

• Bourbon Smoked Ground Black Pepper from @sams_bbq1

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Cook

1. We spatchcocked this beautiful bird.

2. Then coated it heavily with Windy City rub, both on the flesh and on the skin, before tossing it on the Traeger. It rode at 225° for 1 hour, then at 350° until the IT hit 163°.

3. Once it was cooked, we pulled it and chopped it fine. It yielded ~2 cups of chicken.

4. We combined the chopped chicken with ½ a diced red onion, 2 diced green onions, a handful of chopped dill, just over ½ cup of Duke’s, black pepper, and some more Windy City Rub.

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Tools

• Grill: Traeger Grills Heartland 20

• Board: The Bull’s Black Olive

• Thermometer: Thermoworks Thermapen ONE and MEATER MEATER+