Rosemary Chicken Salad With Toasted Almonds Recipe

Vitamin E and protein-packed almonds add a toasted flavour to this main course chicken salad.

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

© Elisseeva

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>