Roast Chicken Waldorf Salad With Pecans And Rosemary

Total Time: 1 hr 40 mins Preparation Time: 1 hr Cook Time: 40 mins

Ingredients

• Servings: 4
• 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, and green parts, finely chopped
• 1 teaspoon chopped fresh rosemary
• 1 head boston lettuce or 1 head butter lettuce, torn into individual leaves

Recipe

• 1 position oven rack in upper third of oven; preheat to 400°.
• 2 season chicken breasts with salt and pepper; place in a small roasting pan.
• 3 roast until the chicken is golden brown and an instant-read thermometer inserted in the thickest part reads 170°, about 40 minutes.
• 4 cool completely; discard skin and bones, and cut the meat into bite-sized pieces (should have 2 cups of chopped chicken).
• 5 combine the chicken, mayonnaise, pecans, apple, celery, scallion, and rosemary in a bowl.
• 6 season with salt and pepper; cover and refrigerate until chilled, at least 1 hour and up to 1 day.
• 7 for each serving—make a bed of lettuce leaves on a plate; mound the salad on the lettuce and serve immediately.