Chicken Salad with Piquillo Peppers, Almonds, and Spicy Greens

Name: Chicken Salad with Piquillo Peppers, Almonds, and Spicy Greens
Prep time: 15 min
Cook time: 2 min
Total time: 17 min
Yield: 4 servings
Cuisine: American
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

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.

4 servings

20 min

Published October 4, 2025

Be the first to rate this recipe

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