Ingredients
2
tsp minced fresh rosemary or 1 1/2 tsp 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
Directions
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.
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.
3.
Combine chicken, almonds, celery, and green onions in large bowl. Add remaining dressing and toss to blend. Season salad with salt and pepper.
New-York Restaurants
