Chicken Salad with Piquillo Peppers, Almonds, and Spicy Greens
A sophisticated chicken salad featuring tender roasted chicken, sweet piquillo peppers, and crunchy toasted almonds tossed with spicy mixed greens in a red wine vinaigrette. Perfect for a light yet satisfying meal.
Ingredients
- •2 tablespoons red wine vinegar
- •1 teaspoon Dijon mustard
- •⅓ cup extra-virgin olive oil
- •4 cups chicken cubes with drippings
- •1 cup green onions
- •⅓ cup slivered almonds
- •4 whole piquillo peppers
- •6 ounces assorted spicy salad greens
- •½ cup fresh basil
Cooking Instructions
- 1.
Whisk vinegar and mustard in small bowl. Gradually whisk in oil; season dressing with salt and pepper.
5 min
- 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.
10 min
- 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.
5 min
