Spanish Chicken Salad
This almond chicken salad is a delightful mix of flavors and textures. Toasted almonds add a satisfying crunch, while the smoky paprika and tangy sherry vinaigrette bring depth to the dish. Tossed with shredded chicken, roasted red bell peppers, and fresh lettuce, this salad is a balanced and refreshing option for a tasty meal.
— Constant Cookbook
Ingredients
- 2 tsp. plus 1/4 cup olive oil
- 3/4 cup slivered almonds
- 2 garlic cloves, minced
- 1 tsp. paprika, preferably Spanish smoked
- 2 Tbs. sherry vinegar
- 2 Tbs. mayonnaise
- 1/2 tsp. salt
- Pinch of freshly ground pepper
- 1 head green- or red-leaf lettuce, torn into bite-size pieces
- 4 cups shredded cooked chicken, poached or rotisserie
- 2 jarred roasted red bell peppers, sliced
Instructions
- <b>Toast the almonds</b>
- In a small fry pan over medium heat, warm the 2 tsp. olive oil. Add the almonds and toast, stirring, until crisp and golden, 5 to 7 minutes. Transfer to a plate.
- <b>Make the vinaigrette</b>
- In a large bowl, whisk together the garlic, paprika, vinegar, mayonnaise, salt and pepper. Gradually whisk in the 1/4 cup olive oil until smooth.
- <b>Assemble the salad</b>
- Add the lettuce, chicken, almonds and bell peppers to the vinaigrette and toss to coat evenly. Arrange the salad on individual plates and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Salad,</i> by Brigit L. Binns (Oxmoor House, 2007).
Yield
Serves 4.
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