Preheat your oven to 375°F (190°C). Rub the skin-on, bone-in chicken breasts with extra virgin olive oil and artisanal chicken rub seasoning. Place the seasoned chicken breasts on a baking sheet and roast in the preheated oven for about 30-35 minutes or until the internal temperature reaches 165°F (74°C). Allow the chicken to cool.

In a dry skillet over medium heat, toast the chopped pecans until they are golden and aromatic. Be cautious not to burn them. Set aside to cool.

Once the roasted chicken breasts are cool enough to handle, remove the skin and bones. Shred the chicken meat into bite-sized pieces. You should have about 2 cups of succulent, hand-shredded chicken.

Meticulously mince the celery rib for a delicate crunch. Finely mince the half large scallion for a burst of green freshness.

In a mixing bowl, combine the velvety mayonnaise, golden honey, white wine vinegar, hand-harvested sea salt, and freshly ground black pepper. Whisk the ingredients together until well combined.

In a large bowl, combine the shredded chicken, toasted pecans, minced celery, and minced scallion. Pour the dressing over the chicken mixture.

Gently toss all the ingredients together until the chicken is evenly coated with the dressing, and the vegetables and pecans are distributed throughout.

Cover the bowl and refrigerate the Cape Cod Chicken Salad for at least 1-2 hours to allow the flavors to meld. This salad is best when served chilled.

Garnish with additional chopped pecans or scallions before serving for an extra touch of texture and freshness.

Serve the Cape Cod Chicken Salad on a bed of greens, in a sandwich, or with your favorite crackers. Enjoy the delicious blend of flavors and textures!