Roast Chicken Waldorf Salad With Pecans and Rosemary
(from saymyname’s recipe box)
Source: Kitchen Life, Art Smith
Serves 6 peopleIngredients
- 3 (9 ounce) chicken breast halves , with skin and bone
- salt
- fresh ground black pepper
- 1/2 cup mayonnaise (regular or light)
- 1/3 cup pecans , toasted and chopped
- 1 granny smith apple , peeled, cored, and cut into 1/2 inch dice
- 1 celery rib , cut into 1/2 inch dice
- 1 scallion , white and green parts, finely chopped
- 1 teaspoon chopped fresh rosemary
- 1 head boston lettuce or 1 head butter lettuce , torn into individual leaves
Directions
- Position oven rack in upper third of oven; preheat to 400°.
- Season chicken breasts with salt and pepper; place in a small roasting pan.
- Roast until the chicken is golden brown and an instant-read thermometer inserted in the thickest part reads 170°, about 40 minutes.
- Cool completely; discard skin and bones, and cut the meat into bite-sized pieces (should have 2 cups of chopped chicken).
- Combine the chicken, mayonnaise, pecans, apple, celery, scallion, and rosemary in a bowl.
- Season with salt and pepper; cover and refrigerate until chilled, at least 1 hour and up to 1 day.
- For each serving—make a bed of lettuce leaves on a plate; mound the salad on the lettuce and serve immediately.