Servings: 6

3 boned smoked chicken breasts (about 2 1/2 pounds) 3 boned smoked chicken breasts (about 2 ½ pounds)
1 medium onion, peeled and minced 1 medium onion, peeled and minced
1 red pepper, sliced into 1/2 inch pieces 1 red pepper, sliced into ½ inch pieces
3/4 cup fresh shelled peas ¾ cup fresh shelled peas
1/2 cup finely chopped parsley ½ cup finely chopped parsley
 
DRESSING: subheading: DRESSING:
2/3 cup mayonnaise ⅔ cup mayonnaise
2 teaspoons white wine vinegar 2 teaspoons white wine vinegar
1 teaspoon salt 1 teaspoon salt
1 teaspoon ground black pepper 1 teaspoon ground black pepper

Remove the skin and fat from the smoked chicken breasts.
Cut the chicken into bite-size chunks and place in a salad bowl.
Add the onion, red pepper, peas and parsley.
To make the dressing, mix the ingredients in a separate bowl, then pour over the chicken.
Blend well and refrigerate for at least 8 hours before serving.

You can grill the chicken breasts - or use de-boned chicken breasts and liquid smoke to get that smokey flavor.  You can grill the chicken breasts - or use de-boned chicken breasts and liquid smoke to get that smokey flavor.