Smoked Chicken and Candied Pecan Salad


  • 5lbs. split chicken breast
  • 2 tbsp Ben's Heffer Dust
  • 1lb. pecans, shelled
  • 3 tbsp Rossarooski's Honey Rib Rub
  • 3 tbsp honey
  • 1.5 cups mayonaise
  • 2 cups grapes, halved 


  • Pre-heat recteq to 275℉.
  • In a large bowl add the pecans, honey, and Rossarooski's Honey Rib Rub, then mix well and cook on a grill mat for 45-60 minutes.
  • Pull back the skin on the chicken breasts, season liberally with the Savannah River Rub, then pull the skin back over the seasoning and cook at 275℉ for 45-60 minutes.
  • When the nuts are removed from the smoker increase temp. to 325℉ for the remainder of the cook until the chicken breast reaches 165℉ internal.
  • When the chicken has cooled, pull the meat in small pieces.
  • In a large bowl combine the chicken, grapes, and pecan pieces, then add enough mayonnaise to make the chicken salad to your desired consistency.
  • Allow to rest in the fridge for at least 30 minutes prior to serving.