Quick Bites: Smokin' Granny Chicken Salad

So Tim gave me some applewood a couple weeks ago, and I've had the chance to break away from my fixation with hickory as a smoking wood. Much like Tim, I really enjoy smoked chicken; I often find, however, that I quickly devour the dark meat and end up looking for something to do with the white. My Smokin' Granny chicken salad is it.

You will need:

• The white meat from a 3 to 4 lb. smoked chicken (I highly recommend applewood; see September's post on smoking chickens)
• a granny smith apple
• 2 heaping spoonfuls of mayonnaise (Duke's all the way)
• 2 heaping spoonfuls of sweet relish (Mt. Olive)
• 1 heaping spoonful of dill relish (again, Mt. Olive)
• 1/4 cup of hot banana pepper rings (Oliverio's if you can find them)
• 1 tbsp dried dill, or 2 tbsp fresh leaves
• salt and black pepper to taste

Dice the chicken and apple into bite sized pieces. Dice the banana peppers too. Mix everything in a large bowl, chill for at least 1 hour, and serve. I recommend either sourdough toast or baked pita points (got the idea from Saladelia).

Check back soon for lamb chops and marinated cipollinis.