4 chicken breast halves
olive oil
salt and black pepper
sprigs of fresh rosemary, optional
1 cup coarsely chopped celery
1/2 cup chopped toasted walnuts
1 teaspoon lemon juice
3 tablespoons fresh chopped rosemary
1/3 cup mayonnaise

Heat oven to 400°F. Oil baking sheet with sides. Pound chicken breasts and butterfly so they are of an even thickness. Brush with oil and sprinkle with salt and pepper. If desired, place sprigs of rosemary in prepared pan and place chicken on top of them. Bake 12 minutes till done. Discard rosemary sprigs. Cool, cube and chill. Add remaining ingredients except mayonnaise to chilled chicken and toss to mix. Add mayonnaise and toss to coat. Add more salt, pepper and rosemary to taste.