Chicken Salad With Piquillo Peppers, Almonds, And Spicy Greens

• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1/3 cup extra-virgin olive oil
• 4 cups 1/2-inch cubes chicken plus 3 tablespoons drippings reserved from
• 1 cup thinly sliced green onions
• 1/3 cup plus 3 tablespoons slivered almonds, toasted
• 4 piquillo peppers or 1 roasted red bell pepper from jar, well drained, cut lengthwise into 1/4-inch-wide strips
• 6 ounces assorted spicy salad greens (such as watercress, frisee, baby arugula, and hearts of escarole; about 6 packed cups)
• 1/2 cup chopped fresh basil

1. Whisk vinegar and mustard in small bowl. Gradually whisk in oil; season dressing with salt and pepper.
2. 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
3. Add greens, basil, and dressing to bowl with chicken; toss to coat. Season chicken salad to taste with salt and pepper. Sprinkle remaining 3 tablespoons toasted almonds over and serve.

red wine vinegar, mustard, extravirgin olive oil, chicken, green onions, slivered almonds, piquillo peppers, salad greens, fresh basil

Taken from www.epicurious.com/recipes/food/views/chicken-salad-with-piquillo-peppers-almonds-and-spicy-greens-237034 (may not work)