Rosemary Chicken Salad
- CHICKEN:
- 2 pounds (4 to 5) boneless chicken breasts
- 2 cloves garlic, peeled and slice in half lengthwise
- Olive oil
- Salt
- SALAD:
- 1 bunch green onions, minced
- 4 cloves garlic, minced
- 1/2 cup walnuts, chopped
- 1/4 cup fresh rosemary, minced
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1/3 cup mayonnaise
- 1 teaspoon salt
Instructions:
Rosemary and chicken are natural companions. This salad highlights these flavors, which are complemented by the subtle tartness of white wine vinegar and the added crunch of walnuts.
Rosemary is one of the most fragrant and beautiful herbs to keep growing on a window ledge.
- Preheat the oven to 350 degrees. Rub the chicken breasts with the cut side of the garlic, a dash of salt, and about a tablespoon of olive oil and place them in a roasting pan. Bake the chicken breasts for 20 to 25 minutes or until the juices run clear. (Try cooking the breasts on the grill for a flavor twist.)
- Allow the chicken to cool, then slice or chop it into smaller, bite-sized pieces.
- Combine the chopped chicken with the onions, minced garlic, walnuts, rosemary, olive oil, vinegar, mayonnaise, and salt. Mix well.