1 cup whole unblanched almonds
1 1/2 teaspoons Spanish pimenton or paprika
2 large egg whites
4 boneless, skinless chicken breasts (about 6 ounces each)
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter, melted
4 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar
5 cups mesclun salad greens