Roast the chicken breasts.

Preheat the oven to 325 degrees.

Rub each chicken breast with a teaspoon of oil and a teaspoon of chicken rub.  Place the chicken, breast up, on a rimmed baking sheet and roast for 45-55 minutes or until the internal temperature reaches 160 degrees.

Remove the chicken from the oven and allow them to cool.

Pull the meat from the bones, discarding the skin and bones.  Finely mince the meat and set it aside.

Toast the pecans.

Place a small, nonstick skillet over medium-high heat.

When the pan feels hot when you hover your hand over it, add the chopped pecans in a single layer.  Do not add any cooking spray.

Stir or toss frequently until the nuts turn golden brown and aromatic – about 2-5 minutes, depending on how finely the nuts are chopped.  

Remove from the heat and allow to cool.

Make the chicken salad.

In a large bowl, combine the minced chicken, toasted pecans, minced celery,and minced scallion.  

Add the mayonnaise, honey, vinegar, salt, and pepper.

Fold the ingredients until the chicken mixture has fully combined with the mayonnaise and everything is moist.

Chill for at least 30 minutes for flavors to marry.