Creamy Smoked Chicken Salad with Grapes Recipe

Prep Chicken: Ensure a 4 pound whole chicken is fully thawed 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 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℉. Place chicken on the smoker (breast side up) and close. Let cook approximately 3½ - 4½ hours or until the internal temperature reaches 165℉. 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 3 cups smoked chicken, halved grapes, ½ cup plain Greek yogurt, sliced celery, ⅓ cup mayonnaise, ¼ - ½ cup almonds, diced red onion, sliced green onions, 2 tablespoons honey, 2 teaspoons lemon zest, 2 teaspoons dijon mustard, 1 ¼ teaspoons kosher salt, 1 teaspoon dried tarragon leaves, 1 teaspoon lemon juice, and ¼ teaspoon ground black pepper 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!