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Roasted Chicken Salad

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

  1. 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.

  2. 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.
TagsSaladWhole ChickenChickenPoultryAppleFruitPecanNutSour CreamDairyMainDinnerLunchGluten FreeEasyQuickMake AheadWeeknight MealsCookbooks
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