Chicken And Frisée Salad With Roasted Red Peppers, Toasted Almonds, And Manchego

• 2 tablespoons (1/4 stick) unsalted butter
• 1/2 cup sliced almonds
• 1/2 teaspoon Pimenton de La Vera (Spanish smoked paprika)*
• 1 small shallot, minced
• 2 tablespoons Sherry wine vinegar
• 6 tablespoons extra-virgin olive oil
• 1 large head of frisee (about 8 ounces), torn into bite-size pieces
• 1/2 cup drained roasted red peppers from jar, cut into thin strips
• 1 3-pound purchased chicken, meat torn into bite-size pieces
• 2 ounces shaved Manchego cheese (about 1/2 cup)

1. Melt butter in heavy medium skillet over low heat. Add almonds and cook, stirring frequently, until fragrant and golden, about 10 minutes. Transfer almonds to paper towels; sprinkle with Pimenton de La Vera and season with salt. (Can be made 1 day ahead. Store airtight at room temperature.)
2. Whisk shallot, vinegar, and oil in small bowl to blend. Season dressing with salt and pepper. Place frisee, red peppers, and chicken meat in large serving bowl. Add dressing; toss to coat. Sprinkle salad with almonds and cheese.
3. **Test-kitchen tip:**A vegetable peeler is the perfect tool for shaving Manchego cheese.nAvailable at some supermarkets and specialty foods stores, and by mail from La Tienda (888-472-1022; tienda.com).

butter, almonds, paprika, shallot, sherry wine vinegar, extravirgin olive oil, head of frisuee, red peppers, chicken, manchego cheese

Taken from www.epicurious.com/recipes/food/views/chicken-and-frisee-salad-with-roasted-red-peppers-toasted-almonds-and-manchego-231869 (may not work)