Chicken Salad with Piquillo Peppers, Almonds, and Spicy Greens

Ingredients for Chicken Salad with Piquillo Peppers, Almonds, and Spicy Greens

• 2 tablespoons red wine vinegar

• 1 teaspoon Dijon mustard

• 80ml extra-virgin olive oil

• 950ml 1/2-inch cubes chicken plus 45ml drippings reserved from Roast Chicken with Spanish Paprika

• 160g thinly sliced spring onions

• 50g plus 3 tablespoons slivered almonds, toasted

• 4 piquillo peppers or 1 roasted red pepper from jar, well drained, cut lengthwise into 1/4-inch-wide strips

• 170g assorted spicy salad greens (such as watercress, frisée, baby rocket, and hearts of escarole

• about 6 packed cups)

• 1/2 cup chopped fresh basil

How to make Chicken Salad with Piquillo Peppers, Almonds, and Spicy Greens

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 spring onions, 50g 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.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.