Monday, November 19, 2007

Chicken Salad with Rosemary, Almonds, and Green Onions

  • 3 tablespoons olive oil
  • 1 tablespoons balsamic vinegar
  • 1 teaspoon minced fresh rosemary
  • 2 skinless boneless chicken breast halves
  • 3 tablespoons sliced almonds (about 1 1/2 ounces), toasted
  • 1/4 cup thinly sliced celery
  • 2 green onions, thinly sliced
  • 1 apple, chopped
  • salad greens

Whisk oil, vinegar, and rosemary in small bowl to blend; season dressing with salt and pepper. Place chicken in shallow dish. Add 2 tablespoons dressing; turn chicken to coat. Let stand 15 minutes.

Heat large skillet over medium-high heat. Add chicken, still coated with dressing, to skillet. Saute 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, green onions, and apple in large bowl. Add remaining dressing and toss to blend. Season salad with salt and pepper.

from Epicurious

Yield: 2 servings

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