Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Smoky Chicken Salad
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- Level: Easy
- Total: 40 min
- Prep: 25 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 510 calorie
- Total Fat
- 37 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 115 milligrams
- Sodium
- 610 milligrams
- Carbohydrates
- 6 grams
- Dietary Fiber
- 3 grams
- Protein
- 39 grams
- Level: Easy
- Total: 40 min
- Prep: 25 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 510 calorie
- Total Fat
- 37 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 115 milligrams
- Sodium
- 610 milligrams
- Carbohydrates
- 6 grams
- Dietary Fiber
- 3 grams
- Protein
- 39 grams
Ingredients
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.
