Chicken Salad with Piquillo Peppers, Almonds, and Spicy Greens

Chicken Salad with Piquillo Peppers, Almonds, and Spicy Greens
Photo by Brian Leatart

Ingredients

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

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

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