Roasted chicken salad
Instructions:
Use a store-bought roasted chicken to save time. To take this salad on a picnic, pack it in an airtight container and keep it fresh in a cooler. 1 cup pecan halves (about 3 ounces), broken in half lengthwise 1 whole roasted chicken (about 3 pounds), skin removed 8 scallions, white and light-green parts only, trimmed and thinly sliced 2 stalks celery, strings removed and thinly sliced 8 ounces lady apples (about 4), or Fuji apples (about 2 medium), cored and sliced into bite-size pieces 5 tablespoons golden or dark raisins 1 tablespoon coarsely chopped fresh oregano leaves Coarse salt and freshly ground pepper Sour Cream Dressing
SERVES 6
- Preheat the oven to 350ï€ F. Spread the pecans in a single layer on a rimmed baking sheet. Toast in the oven until fragrant, stirring occasionally, about 10 minutes. Remove pecans from the pan, and let cool completely.
- Pull the chicken from the bone; discard the bones, and cut the meat into 3 / 4 -inch pieces. Transfer to a medium bowl; add the scallions, celery, apples, raisins, and oregano. Season with salt and pepper. Add the dressing; toss to combine. Chill, covered, until ready to serve.