Rosemary Chicken Salad With Toasted Almonds Recipe
4 boneless, skinless chicken breast halves
7 tbsp extra virgin olive oil
3 tbsp balsamic vinegar
2 tbsp fresh rosemary, minced (or 1-1/2 tsp dried)
1/3 cup celery, thinly sliced
1/2 cup diced apple
2 green onions, thinly sliced
3/4 cup sliced almonds, toasted
Salt and freshly ground black pepper
6-8 Romaine lettuce leaves, washed
Step 1: In a small bowl, whisk together olive oil, balsamic vinegar and rosemary; season with salt and pepper to taste.
Step 2: Place chicken in shallow baking dish. Add 1/4 cup of the dressing, turning chicken to coat. Let stand for 15 minutes.
Step 3: Place dressing-coated chicken in a large skillet and sauté over medium-high heat until thoroughly cooked, about 5 minutes on each side. Remove from heat and transfer to work surface; cool for 5 minutes.
Step 4: Cut chicken into 1/2″ pieces. Place chicken, celery, apple, green onion and almonds in a large salad bowl. Add remaining dressing and toss to coat. Season salad with salt and pepper to taste.
Step 5: Arrange lettuce leaves on a serving platter. Spoon chicken salad over top and serve.
Makes 4 to 6 servings