1 medium rotisserie chicken
3 hard-boiled eggs
1 cup toasted pecans
1-2 cups mayonnaise
1 12-oz jar sweet relish
1 small granny smith apple
Salt and pepper to taste
Pick the meat off the rotisserie chicken and cut into small cubes. I usually throw away the skin as it is high in cholesterol.
Chop eggs into medium cubes and an apple into small cubes. If you use halved pecans, cut them into smaller pieces.
Combine all ingredients in a big bowl; depending on how moist the chicken is, you may need to adjust the amount of mayo (I usually start with one cup, and add a little more if needed). Add salt and pepper to taste.
Serve in a sandwich or a wrap! I use pumpernickel bread, sliced tomatoes and lettuce to make the most delicious sandwiches that make a great lunch.