Ingredients

 6 boneless, skinless chicken breasts
 4 stalks of celery, cut in large diagonal pieces
 ¼ cup sherry wine vinegar
 1 cup red grapes, cut in half
 1 cup fresh sage, leaves only
 1 cup olive oil
 ½ cup toasted pecans

Directions

1

Make sure sage leaves are dry. Heat olive oil in pan until almost smoking. Drop sage in oil. Be very careful as sage will spatter and fry. Set aside to cool.

2

Grill or bake chicken breasts. Cool chicken and cut into strips.

3

Place chicken in a large bowl. Add sherry vinegar. Combine remaining ingredients, saving the sage and the oil in the pan for last -- make sure the oil is cool before adding it to the salad. Toss well and season with salt and pepper. Serve cold.

 

Ingredients

 6 boneless, skinless chicken breasts
 4 stalks of celery, cut in large diagonal pieces
 ¼ cup sherry wine vinegar
 1 cup red grapes, cut in half
 1 cup fresh sage, leaves only
 1 cup olive oil
 ½ cup toasted pecans

Directions

1

Make sure sage leaves are dry. Heat olive oil in pan until almost smoking. Drop sage in oil. Be very careful as sage will spatter and fry. Set aside to cool.

2

Grill or bake chicken breasts. Cool chicken and cut into strips.

3

Place chicken in a large bowl. Add sherry vinegar. Combine remaining ingredients, saving the sage and the oil in the pan for last -- make sure the oil is cool before adding it to the salad. Toss well and season with salt and pepper. Serve cold.

Willa’s Recipe – Chicken Salad w/ Fried Sage