Photo by William P. Edwards
YIELDS 3 CUPS
1 rotisserie chicken, chopped to make about 2 cups
1 large shallot, finely chopped
⅓ cup sweet pickle relish
⅓ cup chopped pecans
1 tablespoons chopped fresh thyme (or 1 teaspoon dried thyme)
¼ to ½ cup mayo
Salt and pepper, to taste
Green leaf lettuce
Mini rolls, sliced
In a large bowl, combine chicken, shallot, relish, pecans and thyme. Add the mayo, a little at a time, until the chicken salad reaches desired consistency. Add salt and pepper to taste. Open sliced rolls, and lay some lettuce on bottom half. Top each with a scoop of chicken salad, and cover with top half of roll.