Roast Chicken Waldorf Salad With Pecans and Rosemary

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READY IN: 1hr 40mins
Recipe by ratherbeswimmin'

Kitchen Life, Art Smith

Ingredients Nutrition


  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.

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