Roast Chicken Waldorf Salad With Pecans and Rosemar

Name: Roast Chicken Waldorf Salad With Pecans and Rosemary
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 (9 ounce) chicken breast halves, with skin and bone; salt; fresh ground black pepper; ½ cup mayonnaise (regular or light); ⅓ 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

Servings: persons

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 servingmake a bed of lettuce leaves on a plate; mound the salad on the lettuce and serve immediately.

439

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 (9 ounce) chicken breast halves, with skin and bone, salt, fresh ground black pepper, ½ cup mayonnaise (regular or light), and more.

Yes, Roast Chicken Waldorf Salad With Pecans and Rosemary falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Roast Chicken Waldorf Salad With Pecans and Rosemary

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions