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    You are in: Home / Recipes / Roast Chicken Waldorf Salad With Pecans and Rosemary Recipe
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    Roast Chicken Waldorf Salad With Pecans and Rosemary

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 40 mins

    1 hr

    40 mins

    ratherbeswimmin''s Note:

    Kitchen Life, Art Smith

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

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    Nutritional Facts for Roast Chicken Waldorf Salad With Pecans and Rosemary

    Serving Size: 1 (221 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 535.0
     
    Calories from Fat 309
    57%
    Total Fat 34.3 g
    52%
    Saturated Fat 7.1 g
    35%
    Cholesterol 131.0 mg
    43%
    Sodium 341.3 mg
    14%
    Total Carbohydrate 14.5 g
    4%
    Dietary Fiber 2.4 g
    9%
    Sugars 6.4 g
    25%
    Protein 42.0 g
    84%

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