Chicken Salad with Piquillo Peppers, Almonds, and Spicy Greens

Ingredients

• 6 ¹/₃ tablespoons slivered almonds
• 4 piquillo peppers
• ¹/₃ cup extra-virgin olive oil
• ½ cup fresh basil
• 6 ounces assorted spicy salad greens (such as watercress, frisée, baby arugula, and hearts of escarole)
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• + 3 more ingredients
• • 4 cups chicken reserved from Roast Chicken with Spanish Paprika
  • 3 tablespoons drippings reserved from Roast Chicken with Spanish Paprika
  • 1 cup green onions

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 ho...

View full recipe at Epicurious