Ingredients: 1 (2 lb.) Rotisserie chicken 1/2 Shallot, minced and mixed with 2 Tbs rice vinegar 1/2 Cup Mayo 3 Tbs Dijon mustard 1/3 Cup chopped cilantro 1/2 to 1 Cup dried apricots, minced 1 Tbs Dried English mustard powder Salt Directions: In a small bowl, toss shallots with a pinch of salt, and cover with rice vinegar. Set aside until shallots lightly pickle (about 5 minutes). Meanwhile, tear checking from bones and into bit-sized peices. Transfer meat to a medium bowl and
