- 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.