Chicken Salad with Piquillo Peppers, Almonds, and Spicy Greens

Name: Chicken Salad with Piquillo Peppers, Almonds, and Spicy Greens
Yield: 4 servings
Ingredients: 1 2 tablespoons red wine vinegar; 1 1 teaspoon Dijon mustard; 1 1/3 cup extra-virgin olive oil; 1 4 cups 1/2-inch cubes chicken plus 3 tablespoons drippings reserved from Roast Chicken with Spanish Paprika; 1 1 cup thinly sliced green onions; 1 1/3 cup plus 3 tablespoons slivered almonds, toasted; 1 4 piquillo peppers or 1 roasted red bell pepper from jar, well drained, cut lengthwise into 1/4-inch-wide strips; 1 6 ounces assorted spicy salad greens (such as watercress, frisée, baby arugula, and hearts of escarole; about 6 packed cups); 1 1/2 cup chopped fresh basil

From the kitchen of Carly

Tender roasted chicken meets sweet piquillo peppers and toasted almonds over peppery greens, dressed in a sharp red wine vinaigrette. Fresh basil brightens the whole thing. Substantial enough for lunch, elegant enough for dinner.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 tablespoons red wine vinegar
11 teaspoon Dijon mustard
11/3 cup extra-virgin olive oil
14 cups 1/2-inch cubes chicken plus 3 tablespoons drippings reserved from Roast Chicken with Spanish Paprika
11 cup thinly sliced green onions
11/3 cup plus 3 tablespoons slivered almonds, toasted
14 piquillo peppers or 1 roasted red bell pepper from jar, well drained, cut lengthwise into 1/4-inch-wide strips
16 ounces assorted spicy salad greens (such as watercress, frisée, baby arugula, and hearts of escarole; about 6 packed cups)
11/2 cup chopped fresh basil

Instructions

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 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.
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.