Roast Chicken Waldorf Salad With Pecans and Rosemary

Kitchen Life, Art Smith

• Ready In: 1 hr 40 mins
• Serves: 4-6

Ingredients

• 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

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.