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Beer Can Chicken Salad Recipe

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This recipe for Beer Can Chicken Salad is from The Culligan Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 can beer (drink the other half)
1 large, whole chicken
Culls Seasoning
Italian Herb Paste
Garlic Salt
1 Large onion diced
1 T. butter
1 large or 2 small Granny Smith Apples
1/2 cup chopped pecans, walnuts, or almonds
1/2 cup craisins
Mayo
Salt
Pepper
Directions:
Directions:
First of all, enjoy half of a cold can of beer to get you in the mood for this yummy chicken salad.

You do not need any of the gross parts of the chicken, so throw them out. Yuck!!! Rinse of the chicken and pat dry. Using either your hands or a spoon, separate the skin from the meat of the chicken. Squirt some of the herb paste onto your fingertips, and rub onto the meat under the skin, on both the front and the back of the chicken. Season the chicken to taste with Cull's Seasoning and Garlic Salt. Place can of beer and the chicken on the beer can chicken rack.

I cook my chicken on the grill, but it can be done in the oven as well. I cook mine on low heat on the outside burners, rotating it 90ºs every 20 minutes or so, cooking it evenly all around. Cook until juices run clear in the meaty part of the leg.

While the chicken is cooking, saute the onion and butter until onion is translucent. Set aside. Dice apple into small pieces. Set aside.

Once the chicken is finished, remove meat fro carcass and shred. Enjoy the skin! It's super yummy!!!

Combine shredded chicken, sautéed onion, diced apple, nuts, and craisins in a large bowl. Add mayo to coat and to desired consistency. Add salt and pepper to taste. Stir and enjoy!!
Preparation Time:
Preparation Time:
90 minutes
Personal Notes:
Personal Notes:
This is one of my favorite things to make. I have made it this way, and I have also made it southwestern style. Rather than fruit and nuts, I have used rinsed black beans and corn, while also substituting southwestern style ranch for some of the mayo. It keeps well, and is delicious on crackers, pita, or toasted on sourdough with shredded cheddar cheese.

 

 

 

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