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Serves: 4
1
tablespoon olive oil
1 1/4 pounds skinless, boneless chicken breasts halves
salt and pepper to taste
1/4 cup dry white wine
3 scallions, thinly
sliced
1 celery rib, cut into 1/4-inch dice
1/2 red pepper, cut into
1/4-inch dice
1/2 cup mayonnaise
2 tablespoons lemon juice
1
teaspoon olive oil
1 garlic clove, minced
1 teaspoon rosemary, finely
chopped
1/4 teaspoon Tabasco
Heat 1 tablespoon of the oil. Season
the chicken with salt and pepper. Cook until browned. Add the wine.
Cover
and simmer until the chicken is cooked through. Drain and let cool.
Cut the
chicken into 1/2-inch cubes and transfer to large bowl. Stir in the scallions,
celery and red pepper.
Combine mayonnaise, lemon juice, remaining 1
teaspoon oil, the garlic, rosemary and Tabasco. Combine dressing and chicken
mixture and toss to coat.
Season with salt and pepper. Cover and
refrigerate 15 minutes to 4 hours.
This salad may be served as a sandwich
on thickly sliced white bread.
