Southwest Smoked Chicken Salad

• 4 chicken breasts with skin and bone
• 1/4 toasted pine nuts
• 6 strips crispy bacon, chopped
• 1 cup good mayonnaise
• 1 small red bell pepper, diced
• 1/2 cup cilantro, rough chopped
• 1/4 cup red onion, chopped
• 1 large fresh jalapeno, chopped - I keep the ribs and seeds for extra heat
• 1/4 cup jicama, chopped
• Salt and pepper to taste
• Prepared BBQ sauce - I prefer a savory flavor like Stubbs

1. Smoke the chicken in a stove-top smoker according to the instructions with the smoker, using mesquite chips.
2. In the meantime, toast the pine nuts in a dry skillet on the stove over medium heat. Be sure to keep an eye on them so they don't burn.
3. Cook the bacon to a crisp consistency and drain on a paper towel. Chop when cool. Save drippings for another use. (Cornbread is a good pairing, so the drippings can be used in a cast iron skillet for that preparation.)
4. When the chicken is done, debone the meat, remove the skin and cut the meat into bite-size chunks. Combine in a large bowl with all other ingredients and chill completely - overnight is best. Serve with a drizzle of the BBQ sauce.

chicken breasts with, nuts, bacon, mayonnaise, red bell pepper, cilantro, red onion, fresh jalapeno, jicama, salt, bbq sauce

Taken from www.epicurious.com/recipes/member/views/southwest-smoked-chicken-salad-50084427 (may not work)