Roast Chicken Waldorf Salad With Pecans and Rosemary

• 3 (9 ounce) chicken breast halves, with skin and bone
• salt
• fresh ground black pepper
• 12 cup mayonnaise (regular or light)
• 13 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

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.

chicken breast halves, salt, fresh ground black pepper, mayonnaise, pecans, granny smith apple, celery, scallion, rosemary, boston lettuce

Taken from www.food.com/recipe/roast-chicken-waldorf-salad-with-pecans-and-rosemary-338616 (may not work)