Baked Chicken Salad With Pine Nuts

• 1 (4 lb) roasting chickens
• 2 tablespoons McCormick's Montreal Brand steak seasoning
• 1 teaspoon salt
• 2 tablespoons oil
• 1 cup Best Foods Mayonnaise
• 1 tablespoon McCormick's Montreal Brand steak seasoning
• 1 12 cups celery, small cubes
• 2 stalks green onions, minced
• 12 cup pine nuts, toasted

1. Preheat oven to 375.
2. Take the chicken and with a knife cutting down the side of the back bone and on both side cut and remove the back bone.
3. Spit the breast down the center without cutting in half.
4. Repeat these steps and wash the spit chicken inside and outside.
5. And pat dry with a paper towels.
6. Place onto a baking pan and lightly oil chickens and place onto the pan and heavy season the chickens.
7. Place into the oven and bake for 60 minutes.
8. Remove the baking pan from oven and place onto the stove top to rest to room temperature about 3 hours.
9. In a mixing bowl combine the mayonnaise, Canadian steak seasoning, celery, green onion and pine nuts and mix well.
10. Debone the chicken and cut into bite size cubes and in a mixing bowl add in the dressing and combine.

roasting chickens, salt, oil, mayonnaise, celery, stalks green onions, pine nuts

Taken from www.food.com/recipe/baked-chicken-salad-with-pine-nuts-485642 (may not work)