Smoky Chicken Salad

  • Level: Easy
  • Total: 40 min
  • Prep: 25 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
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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. 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.
  2. 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.
  3. 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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