chicken-salad-with-rosemary-almonds-and-green-onions-105666.json

{
    "directions": [
        "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. Saut\u00e9 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."
    ],
    "ingredients": [
        "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Salad",
        "Chicken",
        "Leafy Green",
        "Onion",
        "Saut\u00e9",
        "Low Carb",
        "Quick & Easy",
        "Rosemary",
        "Almond",
        "Celery"
    ],
    "title": "Chicken Salad with Rosemary, Almonds, and Green Onions",
    "url": "http://www.epicurious.com/recipes/food/views/chicken-salad-with-rosemary-almonds-and-green-onions-105666"
}