Roasted Chicken Salad Recipe

Name: Roasted Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 (recipe follows); 1/2 cup mayonnaise; 2 tablespoons sour cream; 1/4 cup cider vinegar; Coarse salt and freshly ground pepper; (makes about 1 cup)

Servings: persons

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 (recipe follows)
1/2 cup mayonnaise
2 tablespoons sour cream
1/4 cup cider vinegar
Coarse salt and freshly ground pepper
(makes about 1 cup)

1
Preheat the oven to 350F.
2
Spread the pecans in a single layer on a rimmed baking sheet.
3
Toast in the oven until fragrant, stirring occasionally, about 10 minutes.
4
Remove pecans from the pan, and let cool completely.
5
Pull the chicken from the bone; discard the bones, and cut the meat into 3/4-inch pieces.
6
Transfer to a medium bowl; add the scallions, celery, apples, raisins, and oregano.
7
Season with salt and pepper.
8
Add the dressing; toss to combine.
9
Chill, covered, until ready to serve.
10
In a small bowl, whisk together the mayonnaise, sour cream, and vinegar; season with salt and pepper.
11
Refrigerate, covered, until ready to use, up to 4 days.

724

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Roasted Chicken Salad 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.

Roasted Chicken Salad

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