Chop your smoked - and cooled - chicken into small, bite sized pieces. I usually aim for ½" cubes, you’re looking for about 4 cups of chicken, when you’re done.

Slice each rib of celery into 2-3 long strips, chop into small pieces. Chop red onion to desired size.

In a large bowl, combine chicken, celery, red onion, and parsley.

Add smoked mayo to the bowl, stir to combine.

Taste the chicken salad before seasoning with smoked sea salt and black pepper. The amount of seasonings you’ll use will vary wildly based on how the chicken was seasoned before smoking.

Cover smoked chicken salad with plastic wrap, or transfer to an airtight container. Chill for 30 minutes before serving, if possible.