Recipe information
Yield
Makes 4 Servings
Ingredients
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
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Preparation
Step 1
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.
Step 2
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.
Step 3
Combine chicken, almonds, celery, and green onions in large bowl. Add remaining dressing and toss to blend. Season salad with salt and pepper.