Recipes: Art Smith's Roast Chicken Waldorf Salad

Ingredients

(serves four to six)
3 9-oz chicken breasts, with skin and bone
salt and pepper to taste
1/2 cup regular or light mayonnaise
1/3 cup pecans, toasted and chopped
1 Granny Smith apple, peeled, cored and diced into 1/2-inch pieces
1 celery stick, diced into 1/2-inch pieces
1 scallion, finely chopped
1 tsp chopped fresh rosemary
1 head Boston or butter lettuce, torn into individual leaves

Directions

1. Position a rack in the upper third of the oven and preheat to 400 degrees.

2. Season the chicken breasts with salt and pepper and place in a small roasting pan. Roast until golden brown and an instant-read thermometer inserted in the thickest part reads 170 degrees, about 40 minutes. Cool completely. Discard the skin and bones, and cut the meat into bite-size pieces, approximately two cups.

3. Mix the chicken, mayonnaise, pecans, apple, celery, scallion and rosemary in a medium bowl. Season with salt and pepper. Cover and refrigerate until chilled, at least an hour.

4. To serve, cover a salad plate with lettuce leaves and mound the chicken on top.

From Art Smith's Kitchen Life, $13, amazon.com