Smoky Chicken Salad

  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)

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