This past weekend I went through some of my past issues of Cooking Light and pulled out pages with recipes I thought looked good. Sunday night I made Rosemary Chicken Salad. I had everything on hand to make it with the exception of yogurt and fresh rosemary. I debated whether to use dried rosemary that I had in the cupboard because it seems like every time I buy fresh herbs I pay $2 – $3 and only use a very small amount then throw the rest away when it goes bad. While at the store I ended up buying fresh rosemary and I really think it made a difference with this recipe.
The leftovers tasted even better the second day because I think the flavors were then fully blended. One other thing – where do you get smoked almonds? I looked at the store but ended up just toasting some regular almond slivers I had at home. It added a nice crunch to the salad.
Click the link below for the Rosemary Chicken Salad recipe (Cooking Light only provides recipes online to subscribers).
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