Balsamic Chicken Salad

I love chicken salads of all kinds.  Healthy and unhealthy alike.  I don’t discriminate!  This one, however, is probably my favorite.  It’s easy enough to make any day of the week, but it really tastes posh enough to serve at a garden party for the queen.  My friend’s mom gave this recipe to my mom when I was in fifth grade and I’ve loved it ever since.  Thank the good Lord for Betsy’s mom.

Rosemary + olive oil + balsamic vinegar = a winning combination!


  • 6 T olive oil
  • 2 T balsamic vinegar
  • 2 t minced fresh rosemary (but don’t limit yourself; I like to add until I get tired of chopping rosemary)
  • 2 chicken breasts
  • 3/4 cup toasted sliced almonds (toast those suckers in the oven, broiling for about 2.5 minutes – DO NOT skip this step!)
  • 1/2 cup thinly sliced celery (slice it with a knife, not a mandolin.  It doesn’t need to be paper-thin, just regular-thin.)
  • 3 large green onions, sliced thinly


  1. Whisk the olive oil, vinegar, and rosemary together in a small bowl with salt and pepper.  Cut the chicken into bite sized pieces, then place in a shallow dish and scoop about 1/4 cup of dressing in with it.  Stir to coat, then let it sit for at least 15 minutes (you can refrigerate it in the dressing overnight, but I think it’s fine after 15-20 minutes).
  2. In a large skillet over medium-high heat, saute the chicken until it is cooked through.
  3. Combine chicken, onions, celery, and almonds in a large bowl.  Cover with the rest of the dressing.  Toss to blend.
  4. You can eat this over lettuce or on a sandwich.  It’s also delicious to eat straight out of a tupperware from the fridge.  You truly can’t go wrong.




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