Smoky Chicken Salad

Photo by Michele H.
Adapted from foodnetwork.com

PREP TIME

25

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

PREP TIME

25

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

Adapted from foodnetwork.com

Ingredients

  • 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

Directions

Preheat a grill to high. Toss the chicken with 1 tablespoon olive oil, the paprika, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Grill the chicken until marked and cooked through, about 7 minutes per side. Let cool slightly, then thinly slice. 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. Transfer the garlic and oil to a blender; add the 2 whole piquillo peppers and puree until smooth. Transfer to a bowl and whisk in the mayonnaise, lemon juice and 2 tablespoons cilantro; season with salt and pepper. Divide the sliced chicken among the lettuce leaves; drizzle with the dressing. Top with the celery, almonds, the remaining sliced piquillo pepper and 1 tablespoon cilantro.

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