Spanish Style Chicken Salad
- 6 boned, skinned chicken thighs (1 lb total)
- 6 tbsp olive oil, divided
- 3/4 tsp smoke paprika
- 3/4 tsp regular paprika
- 1 tsp kosher salt
- 2 tsp finely chopped garlic
- 3 tbsp sherry vinegar
- 1 qt loosely packed arugula
- 1 qt loosely packed spinach
- 1/2 cup roaster red bell peppers, thinly sliced
- 1/2 cup salted, roasted Marcona almonds
- 1/2 cup shaved Manchego cheese
- Preheat oven to 425. In large bowl, rub chicken with 2 tbsp oil, 1/2 tsp each smoked paprika, regular paprika, and salt and the garlic. Lay the chicken on a rimmed baking sheet and roast until cooked through, about 20 minutes. Meanwhile, in small bowl, whisk together vinegar and 4 tbsp oil, 1/4 tsp each paprika and 1/2 tsp salt. Combine arugula, spinach, peppers adn almonds in large bowl., tossing gently to mix. Thinly slice hot chicken, add to salad, and toss with the dressing.
chicken, olive oil, paprika, regular paprika, kosher salt, garlic, sherry vinegar, arugula, spinach, roaster red bell peppers, almonds, manchego cheese
Taken from www.epicurious.com/recipes/member/views/spanish-style-chicken-salad-52146601 (may not work)