Chef’s Summer Recipes: Ken Arneson’s Smoked Brisket Salad

It is no surprise that Culinary Institute of America Alumni Kenneth (“Chef Ken”) Arneson became a chef. He comes from four generations of chefs and started his career early on with CMC David Callaway and Chef Bruce Fry.  He then got to see most of the world as Corporate Chef for Cruise West, and later opened four kitchens: the House of Blues in Anaheim, Calif., Shady Canyon Golf Club in Irvine, Calif., Seattle’s Circa Restaurant, and Matisse Restaurant inside the Ayres Hotel at Manhattan Beach, Calif. Most recently, Chef Ken was the executive chef at the Radisson Fort McDowell Resort and Casino just east of Fountain Hills, Arizona.1x1.trans Chef’s Summer Recipes: Ken Arneson’s Smoked Brisket Salad

Chef Ken became a part of the team at Pointe Hilton Squaw Peak in 2010 where he transformed the resort’s pool-side restaurant from a Cowboy steakhouse to a smokehouse BBQ. Chef Ken also put a focus on green and sustainability at, Rico’s American Grill, the resort’s newest restaurant.

We asked chef Ken to contribute a recipe to the FriendsEAT Summer Recipes Series. He told us that “Summer evenings are the perfect time to get outside and use the grill. These summer salads are a great light dinner that utilize the flavorful tastes of grilled meats. The BBQ Chicken Salad and Smoked Brisket Salad are both hearty and healthy dishes that are perfect for any summer dinner. The crispy greens, fresh and colorful vegetables and the smoky, grilled flavors of the meat, combined with the tanginess of the BBQ, poblano dressing in the BBQ Chicken Salad and the black bean salsa and horseradish dressing in the Smoked Brisket Salad create divine flavors. Both are easy to make and don’t require extensive cooking, so at-home chefs don’t have to heat up the oven inside, just spend a little time at the grill by the pool.”

1x1.trans Chef’s Summer Recipes: Ken Arneson’s Smoked Brisket SaladSmoked Brisket Salad


  • 5 ounces of grilled brisket
  • 3 cups shredded romaine
  • 3 cups iceberg lettuce
  • 1 cup of Black bean salsa
  • ½ cup of shredded cheese
  • ½ cup of dressing (recommended: horseradish salad dressing)
  • 1/8 cup of fried corn tortillas strips


  1. Smoke brisket for 14 hours
  2. Combine black bean salsa, shredded cheese, horseradish dressing in a bowl
  3. Slice brisket and place on top of salad
  4. Top salad and brisket with fried corn tortilla strips

Pointe Hilton Squaw Peak Resort is located at 7677 N 16th St, Phoenix, AZ 85020, United States

1x1.trans Chef’s Summer Recipes: Ken Arneson’s Smoked Brisket Salad
I am one of the co-founders of FriendsEAT. Obviously, I love to eat. Other passions include A Song of Ice and Fire, Shakespeare, Dostoyevski, and Aldous Huxley.
1x1.trans Chef’s Summer Recipes: Ken Arneson’s Smoked Brisket Salad


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