4-6oz. chicken breast or thigh meat
2T single source EVOO
(you could use a couple strips of finely chopped bacon here if you'd like to add that flavor, and texture, instead of olive oil)
salt and pepper
Usually I only make this from a big, whole, roasted chicken. However, sometimes when a craving hits, you have to get creative.
Cut the chicken into bite size pieces and sauté over medium heat, covered with a splatter screen, until it's snapping and starting to brown. Add a little water. This aggravates the oil and gets the meat to brown a little quicker. Let it sizzle a while then cover to finish cooking for a total of 15 minutes.
Meanwhile, chop the celery and onion and combine the following in a medium size bowl:
1 big celery stalk and greens
1/4 lg. purple onion
1/2c sliced almonds
1/3c craisins
1-2T fruity white Balsamic vinegar
When the chicken is cooked, transfer it AND the hot remaining oil in the pan, to the bowl and stir. Let stand a couple minutes then add enough mayonnaise to hold everything together. Mmmm, I love chicken salad!!! Lin
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