Roasted Chicken Salad

Name: Roasted Chicken Salad
Yield: serves 6
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)

January 26, 2012

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.

Recipe information

Yield
serves 6

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)

Sour Cream Dressing

1/2 cup mayonnaise

2 tablespoons sour cream

1/4 cup cider vinegar

Coarse salt and freshly ground pepper

(makes about 1 cup)

Preparation

Step 1
Preheat the oven to 350°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.
Step 2
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.
Sour Cream Dressing
Step 3
In a small bowl, whisk together the mayonnaise, sour cream, and vinegar; season with salt and pepper. Refrigerate, covered, until ready to use, up to 4 days.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsSalad Whole Chicken Chicken Poultry Apple Fruit Pecan Nut Sour Cream Dairy Main Dinner Lunch Gluten Free Easy Quick Make Ahead Weeknight Meals Cookbooks

Recipe information

Ingredients

Sour Cream Dressing

Preparation

Step 1

Step 2

Sour Cream Dressing

Step 3

Recipe notes