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.
- 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
- 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).
- In a large skillet over medium-high heat, saute the chicken until it is cooked through.
- Combine chicken, onions, celery, and almonds in a large bowl. Cover with the rest of the dressing. Toss to blend.
- 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.