Spanish-Style Chicken Salad

• 6 boned, skinned chicken thighs (1 lb. total)
• 6 tablespoons extra-virgin olive oil, divided
• 3/4 teaspoon sweet smoked Spanish paprika, divided
• 3/4 teaspoon regular paprika, divided
• 1 teaspoon kosher salt, divided
• 2 teaspoons finely chopped garlic
• 3 tablespoons sherry vinegar
• 1 qt. loosely packed baby arugula
• 1 qt. loosely packed baby spinach
• 1/2 cup roasted red bell peppers, patted dry and thinly sliced
• 1/2 cup salted, roasted Marcona almonds
• 1/2 cup shaved manchego cheese

1. Preheat oven to 425u0b0. In a large bowl, rub chicken with 2 tbsp. oil; 1/2 tsp. each smoked paprika, regular paprika, and salt; and the garlic. Lay chicken on a rimmed baking sheet and roast until cooked through, about 20 minutes.
2. Meanwhile, in a small bowl, whisk together vinegar and 4 tbsp. oil, 1/4 tsp. each smoked paprika and regular paprika, and 1/2 tsp. salt.
3. Combine arugula, spinach, peppers, and almonds in a large bowl, tossing gently to mix. Thinly slice hot chicken, add to salad, and toss with half the dressing.
4. Divide salad among plates and scatter with cheese. Serve with remaining dressing on the side.

chicken, extravirgin olive oil, sweet smoked spanish paprika, regular paprika, kosher salt, garlic, sherry vinegar, baby arugula, baby spinach, red bell peppers, almonds, manchego cheese

Taken from www.myrecipes.com/recipe/spanish-style-chicken-salad (may not work)