Roasted Chicken Salad

• 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.

pecan, chicken, scallions, stalks celery, lady apples, golden, oregano, salt, sour cream dressing, mayonnaise, sour cream, cider vinegar, salt

Taken from www.epicurious.com/recipes/food/views/roasted-chicken-salad-392421 (may not work)