Recipe

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