Prep Chicken: Ensure chicken is fully thawed and and the cavity is empty. Use kitchen or butcher twine to truss the chicken legs together and tuck the wings. Take 2-3 tablespoons softened butter and mix with 2-3 teaspoons minced garlic and then rub that all over the chicken (including under the skin where you can) then sprinkle generously with kosher salt and ground black pepper.

Smoke Chicken: Preheat smoker to 225 degrees F. Place chicken on the smoker (breast side up) and close. Let cook approximately 3.5 - 4.5 hours or until the internal temperature reaches 165 degrees F.  Keep an eye on your smoking chips so you don't run out! 

Rest + Shred: Remove from smoker and let rest 10-20 minutes before carving (cover will aluminum foil). Shred with two forks.  

Mix Salad: Place the shredded chicken + all the salad ingredients in a large bowl. Stir to fully combine. 

Taste + Adjust: Taste and add additional salt, honey, etc. as desired. 

Serve: Serve on a bed of butter lettuce or on a croissant - or however you like!