Roast Chicken Waldorf Salad With Pecans and Rosemary Recipe

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Roast Chicken Waldorf Salad With Pecans and Rosemary
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Ingredients:

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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 178.5 Kcal (747 kJ)
Calories from fat 145.43 Kcal
% Daily Value*
Total Fat 16.16g 25%
Cholesterol 15.67mg 5%
Sodium 236.13mg 10%
Potassium 138.46mg 3%
Total Carbs 5.3g 2%
Sugars 1.6g 6%
Dietary Fiber 1.63g 7%
Protein 4.59g 9%
Vitamin C 1mg 2%
Iron 0.6mg 3%
Calcium 21.3mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.6
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

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