276361 Fri Feb 04 15:54:13 -0800 2005 13 31 Home Cooking 0 1457769 I have a rotisserie chicken in the fridge that is a little bit on the dry side so I was thinking that I could use the meat to make a tasty chicken salad. There's a restaurant in the area that serves an excellent smoked chicken salad club sandwich, so I was wondering if I could add some liquid smoke to my chicken salad to get that smokey flavor? I've only ever used liquid smoke in marinades, so i'm not sure how well this will work. Fri Feb 04 15:54:13 -0800 2005 0 V.H. 1 1457770 Liquid smoke tastes nasty to me, so I'm going to recommend you try a chipotle sauce instead. Jim Fri Feb 04 15:59:48 -0800 2005 1457769 0 Jim Washburn 1 1457775 Don't. Do. It. If it is to be used, it belongs only in marinades and cooked basting sauces. Fri Feb 04 16:18:13 -0800 2005 1457769 0 Karl S. 1 1457781 I use it with chicken. Do you really think the deli smokes their chicken for salad? Use very little, tho. Maybe 1/2 tsp to 1 lb salad. Fri Feb 04 16:37:29 -0800 2005 1457769 0 Jim H. 2 1457789 If you are goinig to do it, and I would not just because I do not like the liquid smoke flavor, mix the liquid smoke with the mayo before putting in the salad. Fri Feb 04 17:11:26 -0800 2005 1457781 0 Candy 3 1457800 And do it literally drop by drop, tasting as you go! Personally, I don't think it's going to taste the same as something made with even commercial smoked/smoke-flavored chicken, but at worse you'll waste some dressing and you might end up liking it. Fri Feb 04 18:02:24 -0800 2005 1457789 0 MikeG 2 1457799 That sounds like a lot to me. I'd start with a drop. It's not something you want to taste a lot of. Fri Feb 04 18:00:49 -0800 2005 1457781 0 Aromatherapy 2 1457827 I make a really really cheap "smoky tuna dip" with canned tuna, mayo, Italian seasoning, EVOO and a little red wine vinegar... Normally I only add at max about 3 drops of liquid smoke. I would not add anymore than that to the mixture with the mayo. Otherwise it will be overpowered. Fri Feb 04 21:24:09 -0800 2005 1457781 0 deibu 1 1457805 I've only heard of cooking the chicken in the liquid smoke, not applying after it's cooked. There's a recipe for whole chicken cooked in a crockpot with a few drops of liquid smoke but I have not tried it yet; folks who've had it say it comes out very well. (Oh, my aching "to try" pile!) Fri Feb 04 18:16:51 -0800 2005 1457769 0 Val 2 1457915 Val, I'd love to see that recipe! TIA Sat Feb 05 16:34:18 -0800 2005 1457805 0 Moyn 3 1457933 Hi, Moyn!!! Here's the link...took me a few minutes to remember WHERE exactly I saw the recipe...eek! Link: http://www.recipezaar.com/96988 Sat Feb 05 18:48:43 -0800 2005 1457915 0 Val 4 1457960 Thanks, Val.... it really couldn't be easier!!!!!! Happy Super Bowl! Sun Feb 06 09:05:56 -0800 2005 1457933 0 Moyn 1 1457898 If you use Mayo, put in a couple of drops of liquid smoke, and some chili powder to taste. Other than that, nothing I can suggest. Sat Feb 05 14:58:37 -0800 2005 1457769 0 exvaxman 1 1457930 I would definitely have a go at it.... but, agree with another poster, to add the liquid smoke to the mayo before you add it to the chicken. ANother way to go, would be to use hickory smoked salt. That is not quite as "strong" as the liquid smoke, and accomplishes what you want. Sat Feb 05 17:57:05 -0800 2005 1457769 0 Moyn