Chicken Salad with Rosemary, Almonds, and Green Onions

Chicken Salad with Rosemary, Almonds, and Green Onions
Chicken Salad with Rosemary, Almonds, and Green Onions
"Five years ago, I threw my first dinner party," writes Kristin McGill of Chicago, Illinois. "It was a memorable night with good friends, great food and lots of wine. That night, cooking became my passion. And despite all of the effort, I still love to throw parties. My husband, Henry, and I host get-togethers once or twice a month. I do most of the preparation — admittedly that's because I enjoy cooking so much that I prefer to have the kitchen to myself. But I have to confess that since I started sharing the counter space, I've discovered we make a great team." For an elegant luncheon or dinner-party presentation, spoon each serving of this main-course salad into individual bowl-size radicchio leaves.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 servings
American Salad Chicken Leafy Green Onion Sauté Low Carb Quick & Easy Rosemary Almond Celery Bon Appétit
  • 6 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1/2 cup thinly sliced celery
  • 4 skinless boneless chicken breast halves
  • Carbohydrate 8 g(3%)
  • Cholesterol 64 mg(21%)
  • Fat 33 g(51%)
  • Fiber 3 g(14%)
  • Protein 25 g(49%)
  • Saturated Fat 4 g(21%)
  • Sodium 55 mg(2%)
  • Calories 422

Preparation 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.

Preparation 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.

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