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BATON ROUGE, La. (WAFB) - If you’re looking for a more exciting BLT sandwich, this is the recipe for you! The addition of pecans and smoky bacon takes this chicken salad over the top. This recipe also works great with leftover fried chicken.

Prep Time: 1½ Hours

Yields: 4–6 Servings

Ingredients:

½ rotisserie chicken
1 pound thick-cut bacon slices
1½ cups chopped pecans, divided
1 cup diced onions
½ cup diced celery
½ cup diced green bell peppers
1½ cups Hellman’s® mayonnaise
½ cup relish
Creole seasoning to taste
toasted bread for serving
lettuce for serving
tomato slices for serving

Method:

Preheat oven to 375°F. Arrange bacon slices on a separate baking sheet and bake 20–25 minutes or until nice and crispy. Allow to cool, chop into small pieces and set aside. Bone chicken and cut into cubes, making sure that the skin is left intact and discarding bones. Set meat aside. In the bowl of a food processor or blender, add onions, celery, bell peppers and 1 cup pecans then pulse a few times to mix, taking care not to over-mix or mush the vegetables. Transfer mixture to a bowl then set aside. Add mayonnaise and relish, stirring to mix well. Fold in chicken, bacon and remaining pecans. Season to taste with Creole seasoning. Chill chicken salad in refrigerator until ready to serve. Serve on toasted bread with lettuce and tomatoes.

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