Chicken Salad with Fruit and Toasted Pecans
3 split bone-in chicken breasts (with skin), or 3 cups cooked, diced chicken
Salt and pepper
1 crisp apple
1 firm but ripe pear
1 cup seedless red grapes, halved
2 tablespoons chopped chives or parsley
1 cup toasted pecans, chopped
Orange-Poppy Seed Dressing
1/3 cup mayonnaise
2 teaspoons apple cider vinegar
1 tablespoon honey
2 tablespoons fresh orange juice
1 tablespoon poppy seeds
1/2 teaspoon kosher salt
1. Preheat the oven to 350°. Rub split chicken breasts with a little olive oil and season on both sides with salt and pepper. Place on a baking sheet and roast for 35 to 40 minutes, until just cooked. When chicken is cool enough to handle, remove the meat from the bone and shred by hand or dice. Refrigerate, covered, until ready to use.
2. Core and dice the apple and pear. Sprinkle the fruit with 1 or 2 teaspoons of fresh lemon juice to keep it from discoloring. In a large bowl, combine the diced chicken, apple, pear, grapes and chives.
3. To make the dressing, in a small bowl, whisk together all of the dressing ingredients.
4. Just before serving, add all of the dressing to the chicken salad and toss well to combine. Adjust seasonings, adding additional salt if necessary. Top with the toasted pecans.