Directions

1. The most challenging part of this recipe, if you’re not familiar with smoking meats, is smoking the chicken. We love our smoked meats down here in Texas. However, I am aware that not all parts of the world use this particular cooking method as a default. Not to worry, it's easy these days. There are many brands of smokers that are inexpensive and easy to use at home. Using little more than a few wood chips and electricity, you can make magic. Places like Cabelas and even Wal-mart sell quality smokers. My favorite “home-use” brand is called Smokin’ Tex. I recommend investing in a home smoker, it's a game changer. So, assuming you’ve acquired one of these smokers, set the temp the 225 and add in a few wood chips. I recommend a mix of mesquite and applewood, but anything will work. Remove the backbone of the chicken so it can lay flat in your smoker, skin side up. Season well with salt and pepper and smoke for approximately 2 hours until the internal temperature is 160-165. Remove from the smoker, cool down and pull the meat from the bones and shred into bite sized pieces and reserve. SAVE THE BONES. Make chicken stock for your next stay classy recipe.

2. Assemble the salad. In a large bowl; whisk together the mayo, Dijon, garlic, vinegar and oil. Toss in the chicken and mix until the meat is coated. Add in the apples, onions, scallion and celery. Toss and coat. Add in the tarragon, Tabasco and a few pinches of salt and pepper. Toss and taste the salad. The salad will last up to a week in the fridge.

3. Assemble the sandwich. Toast, grill or pan fry in butter; two slices of rye bread. The better the rye the better the sandwich. Build the sandwich with a couple leaves of romaine and pickles. Add a heap of chicken salad and another bit of lettuce. Enjoy immediately or wrap it up for the beach or the deer blind. This sandwich travels well!!