Basics of smoking a whole chicken: brine chicken first in a simple solution of salt, sugar, and lemon for about 4-8 hours. Dry chicken with paper towels after the brine. Stuff chicken cavity with half an onion, half a lemon, and 3-4 garlic cloves, and tie the legs together with kitchen twine. Rub the whole chicken generously with chicken rub and smoke at 225° for about 2 1/2 hours, until internal temperature reads 165°. Follow my complete instructions and full recipe.
Make sure chicken is cooled enough to handle first.
Break it down and take off all the meat. Discard bones, tendons, fat, and skin.
Dice chicken meat into small pieces and add it to the mixing bowl. Add all remaining ingredients and mix it all together.
Transfer prepared chicken salad into a food storage container with an air-tight lid, close it, and refrigerate for 2-3 hours before servings.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.