Chicken Salad with Piquillo Peppers, Almonds, and Spicy Greens |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Piquillos are sweet Spanish peppers with a rich, full flavor. Ingredients:
2 tablespoons red wine vinegar |
1 teaspoon dijon mustard |
1/3 cup extra-virgin olive oil |
4 cups 1/2-inch cubes chicken plus 3 tablespoons drippings reserved from roast chicken with spanish paprika |
1 cup thinly sliced green onions |
1/3 cup plus 3 tablespoons slivered almonds, toasted |
4 piquillo peppers or 1 roasted red bell pepper from jar, well drained, cut lengthwise into 1/4-inch-wide strips |
6 ounces assorted spicy salad greens (such as watercress, frisée, baby arugula, and hearts of escarole; about 6 packed cups) |
1/2 cup chopped fresh basil |
Directions:
1. Whisk vinegar and mustard in small bowl. Gradually whisk in oil; season dressing with salt and pepper.
2. Place chicken in large bowl. Warm drippings in microwave just until melted. Drizzle over chicken; toss to coat. Add green onions, 1/3 cup almonds, and peppers and toss. DO AHEAD Can be made 2 hours ahead. Cover and chill. Let dressing stand at room temperature.
3. Add greens, basil, and dressing to bowl with chicken; toss to coat. Season chicken salad to taste with salt and pepper. Sprinkle remaining 3 tablespoons toasted almonds over and serve.
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