Lunch

Chicken Salad with Piquillo Peppers, Almonds, and Spicy Greens

Name: Chicken Salad with Piquillo Peppers, Almonds, and Spicy Greens
Cuisine: Spanish
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

A Spanish chicken recipe built around red wine vinegar, Dijon mustard, 1/2-inch cubes chicken plus 3 tablespoons drippings reserved from Roast Chicken with Spanish Paprika.

SpanishChickenNon-Vegetarian

Recipe data: curated worldwide recipe dataset. Catalog image prepared for Nutritional Density.

Chicken Salad with Piquillo Peppers, Almonds, and Spicy Greens plated on an off-white linen surface

Cuisine: Spanish

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

Nutrition not verified

This source recipe does not include reliable per-serving nutrition, so we do not estimate or invent it.

Method

Whisk vinegar and mustard in small bowl. Gradually whisk in oil; season dressing with salt and pepper.
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.
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.