Roast Chicken Waldorf Salad With Pecans and Rosemary |
|
 |
Prep Time: 60 Minutes Cook Time: 40 Minutes |
Ready In: 100 Minutes Servings: 6 |
|
Kitchen Life, Art Smith 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.
|
|