Chicken Salad

Bon Appetit Oct 2001

• 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

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.

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.

Combine chicken, almonds, celery, and green onions in large bowl. Add remaining dressing and toss to blend. Season salad with salt and pepper.