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To Smoke Chicken: Brine chicken first in a simple solution of salt, sugar, and lemon or use a spiced chicken rub for 4-8 hours or overnight. Dry chicken with paper towels after the brine. Place whole chicken on a Turkey Cannon or spatchcock the chicken. Smoke at 250° for about 2 ½ hours, until internal temperature reads 165°.
Chicken Salad: Make sure chicken is cooled enough to handle first. Break it down and take off all the meat. Discard bones, tendons, fat, and skin. Add chicken meat it to the mixing bowl. Add all remaining ingredients and mix it all together until meat is no longer chunky.
Transfer prepared chicken salad into a food storage container with an air-tight lid, close it, and refrigerate for 2-3 hours before servings.