CHICKEN SALAD WITH ROSEMARY, ALMONDS, AND GREEN ONIONS

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.

Makes 4 servings.