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Here’s a recipe I got from our local paper years ago. I lost it when my computer crashed, but I had typed up a copy & given it to my mom .... she just found it today, folded up in an old recipe book ... yay!!

ROASTED CHICKEN SALAD WITH SOUR-CREAM DRESSING

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.

1 cup pecan halves (about 3 oz.) broken in half lengthwise
½ cup mayonnaise
2 tablespoons sour cream
¼ 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 bone and cut into ¾ 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