"The sour cream dressing can be made up to four days in advance & refrigerated in an airtight container. Keep the chicken salad in a cooler when serving it at a picnic." (Printed in RTD)
Ingredients:
- 1 cup pecan halves (about 3 oz.) broken in half lengthwise
- 1/2 cup mayonnaise
- 2 tablespoons sour cream
- 1/4 cup cider vinegar
- Course salt & freshly ground pepper
- 1 whole roasted chicken (about 3 lbs.) skin removed
- 8 scallions, white and light-green parts only, trimmed and thinly sliced
- 2 stalks celery, thinly sliced
- 5 tablespoons golden or dark raisins
- 1 tablespoon coarsely chopped fresh oregano leaves
To Assemble:
Preheat oven to 350 degrees.
Spread pecans in a single layer on a rimmed baking sheet.
Toast in oven until fragrant, about 10 minutes.
Remove from pan, let cool immediately.
Meanwhile, make dressing.
Whisk together mayonnaise, sour cream, and vinegar in a small bowl.
Season with salt & pepper & set aside.
Pull chicken meat from the bones and cut into 1/4 inch pieces (discard bones)
Transfer to a medium bowl
Add pecans, scallions, celery, raisins & oregano
Season well with salt & pepper
Add dressing & stir to combine
Chill covered until ready to serve.
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