Preheat the oven to 350 degrees F. Lightly spritz a baking sheet with cooking spray. Chop enough pecans to make 1 cup. Now spread them on a baking sheet and toast them just until they become aromatic, about 5 minutes. Watch them carefully, as they are easily scorched. Remove from the oven and set aside.
Chicken Salad Sandwich
1 can (13 ounces) chicken breast, drained and chopped
1/2 cup finely chopped celery
1/2 cup finely chopped green onions
1/2 teaspoon kosher salt
4 ounces cream cheese, softened
1/2 cup mayonnaise
2 tablespoons freshly squeezed lemon juice
1/2 cup chopped pecans, toasted
In a medium bowl, combine chicken, celery, onions, and salt. In a separate bowl, combine cream cheese, mayonnaise, and lemon juice; mix well. Add mayonnaise mixture to chicken, stir until well combined. Add pecans, stir until blended.