Smoky Chicken Salad

Total Time:
40 min
Prep:
25 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
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.

Photograph by Justin Walker


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