Rosemary Chicken Salad

By [e-mail]

Ingredients

• 1 T + 1t olive oil
• 1 1/4 lb. skinless, boneless chicken breasts
• Salt & pepper
• 1/4 C white wine
• 3 med. scallions, thinly sliced
• 1 celery rib, cut in 1/2" dice
• 1/2 med. red bell pepper cut in 1/2" dice
• 1/2 C mayonaisse
• 2 T lemon juice
• 1 clove minced garlic
• 1 t finely chopped rosemary
• 1/4 t Tabasco
• 1 med head boston lettuce

Preparation

Step 1

This salad makes a great sandwich served on thickly sliced country bread.
1. Heat 1 T olive oil in large skillet. Season chicken with salt & pepper & add to skillet. Cook over mod hi heat til browned, @ 2 min per side. Add wine, cover & simmer til chicken is cooked through, @ 4 min longer. Drain & let cool.
2. Cut chicken into 1/2" dice and transfer to large bowl. Stir in scallions, celery & red pepper.
3. In small bowl, combine mayo, lemon juice, remaining 1 t olive oil, garlic, rosemary & Tabasco. Add dressing to chicken mixture. Toss to coat. Season with salt & pepper. Cover & refrigerate at least 15 min. Serve on lettuce leaves or as sandwich.
Wine: Sauvignon Blanc