CHICKEN SALAD WITH ROSEMARY, ALMONDS, AND GREEN ONIONS

Chicken Salad with Rosemary, Almonds, and Green Onions image

Yield Makes 4 servings

Number Of Ingredients 7

6 tablespoons olive oil
2 tablespoons balsamic vinegar
2 teaspoons minced fresh rosemary or 1 1/2 teaspoons dried, crumbled
4 skinless boneless chicken breast halves
3/4 cup sliced almonds (about 3 ounces), toasted
1/2 cup thinly sliced celery
3 large green onions, thinly sliced

Steps:

Whisk oil, vinegar, and rosemary in small bowl to blend; season dressing with salt and pepper. Place chicken in shallow dish. Add 1/4 cup dressing; turn chicken to coat. Let stand 15 minutes.
Heat large skillet over medium-high heat. Add chicken, still coated with dressing, to skillet. Sauté until cooked through, about 5 minutes per side. Transfer to work surface. Cool chicken 5 minutes; cut into 1/2-inch pieces.
Combine chicken, almonds, celery, and green onions in large bowl. Add remaining dressing and toss to blend. Season salad with salt and pepper.

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