Chicken Salad with Piquillo Peppers, Almonds, and Spicy GreensBrian Leatart
Piquillos are sweet Spanish peppers with a rich, full flavor.
Recipe information
Yield
Makes 4 servings
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
Preparation
Step 1
Whisk vinegar and mustard in small bowl. Gradually whisk in oil; season dressing with salt and pepper.
Step 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.
Step 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.
