Barbecue Bacon Chicken Salad
1 rotisserie chicken
5 slices bacon
1/2 cup pecans
2 stalks celery
1/4 red onion (about 1/3 cup)
2 tbsp dill pickle relish
1/3 cup mayo
1/3 cup bbq sauce
1 tbsp apple cider vinegar
1 clove minced garlic
salt and pepper to taste
Heat a pan over medium heat. Add bacon and cook until crisp; drain on paper towels and crumble. Remove bacon grease from pan, reduce heat to low, and toss in pecans. Toast until fragrant, about 1 minute, then remove from pan, chop, and set aside.
Remove meat from chicken; discard skin and bones. Chop chicken into 1/2″ pieces and place in a large bowl. Finely chop the celery and red onion and add to chicken. Add pecans and bacon and toss well.
In a medium bowl, mix together relish, mayo, BBQ sauce, apple cider vinegar, and garlic until well-incorporated. Fold sauce into chicken mixture until mixed. Add salt and pepper as needed.
Serve on toasted wheat bread with arugula (or a similar leafy green).
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