Grilled Chicken Salad with Romesco Sauce
A fresh and flavorful salad featuring grilled chicken thighs served over crisp lettuce with a rich homemade romesco sauce made from grilled red peppers and almond butter. Perfect for a healthy and satisfying meal.
Ingredients
- •1 lb skinless, boneless chicken thighs
- •1 tsp kosher salt
- •3 Tbsp sherry vinegar
- •2 cloves garlic
- •2 Tbsp vegetable oil
- •2 Tbsp vegetable oil
- •2 whole red bell peppers
- •1 clove garlic
- •2 Tbsp sherry vinegar
- •2 Tbsp unsweetened almond butter
- •1 Tbsp extra-virgin olive oil
- •1¼ tsp kosher salt
- •¼ tsp cayenne pepper
- •3 heads Little Gem lettuce
- •2 whole mini seedless cucumbers
- •½ whole red onion
- •1 cup parsley leaves
- •½ tsp kosher salt
- •¼ tsp black pepper
- •2 Tbsp extra-virgin olive oil
- •1 Tbsp lemon juice
- •1 pinch hot smoked paprika
Cooking Instructions
- 1.
Season chicken on all sides with salt in a medium bowl. Add vinegar and garlic and toss to coat. Let sit 15 minutes.
15 min
- 2.
Prepare a grill for high heat and brush grate lightly with oil. Grill chicken, turning occasionally, until lightly charred and an instant-read thermometer inserted into thickest part of thigh registers 165°F, 12-15 minutes. Let cool.
15 min
- 3.
Do Ahead: Chicken can be grilled 4 days ahead. Transfer to an airtight container and chill.
- 4.
Lightly brush grill grate with vegetable oil. Grill peppers over high heat, turning occasionally, until skins are blackened and blistered all over, 15-20 minutes. Transfer to a large bowl, cover with plastic wrap, and let sit until cool enough to handle.
20 min
- 5.
Remove skins and seeds from peppers; discard. Purée peppers, garlic, vinegar, almond butter, olive oil, salt, and cayenne in a blender until smooth. Transfer to a small bowl .
10 min
- 6.
Do Ahead: Peppers can be grilled 4 days ahead. Transfer to an airtight container and chill. Romesco sauce can be made 4 days ahead. Transfer to an airtight container and chill.
- 7.
Thinly slice chicken. Transfer to a large bowl. Add lettuce, cucumbers, onion, and parsley. Season with salt and pepper and toss to combine. Pour oil and lemon juice over and toss to coat.
10 min
- 8.
Spread about 1/4 cup romesco sauce across each plate, then top with salad. Sprinkle with paprika, if using.
5 min