Smoky Chicken Salad

• 2 large skinless, boneless chicken breasts (about 1 1/2 pounds)
• 1/4 cup extra-virgin olive oil
• 1/2 teaspoon smoked paprika
• Kosher salt and freshly ground pepper
• 1 clove garlic
• 3 jarred piquillo peppers (2 whole, 1 thinly sliced)
• 1/3 cup mayonnaise
• Juice of 1/2 lemon
• 3 tablespoons chopped fresh cilantro
• 16 small Bibb or romaine lettuce leaves
• 2 stalks celery, thinly sliced
• 3 tablespoons salted Marcona almonds, roughly chopped

1. Preheat a grill to high.
2. Toss the chicken with 1 tablespoon olive oil, the paprika, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl.
3. Grill the chicken until marked and cooked through, about 7 minutes per side.
4. Let cool slightly, then thinly slice.
5. Meanwhile, make the dressing Combine the garlic and the remaining 3 tablespoons olive oil in a small microwave-safe bowl; microwave until the garlic is softened, about 1 minute.
6. Transfer the garlic and oil to a blender; add the 2 whole piquillo peppers and puree until smooth.
7. Transfer to a bowl and whisk in the mayonnaise, lemon juice and 2 tablespoons cilantro; season with salt and pepper.
8. Divide the sliced chicken among the lettuce leaves; drizzle with the dressing.
9. Top with the celery, almonds, the remaining sliced piquillo pepper and 1 tablespoon cilantro.
10. Photograph by Justin Walker

skinless, extravirgin olive oil, paprika, kosher salt, clove garlic, piquillo peppers, mayonnaise, lemon, fresh cilantro, stalks celery, marcona almonds

Taken from www.foodnetwork.com/recipes/food-network-kitchens/smoky-chicken-salad.html (may not work)