Chicken Salad with Piquillo Peppers, Almonds, and Spicy Greens
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1 teaspoon dijon mustard
- 1/2 cup chopped fresh basil
- 2 tablespoons red wine vinegar
- 1/3 cup extra-virgin olive oil
- Carbohydrate 11 g(4%)
- Cholesterol 177 mg(59%)
- Fat 61 g(94%)
- Fiber 4 g(16%)
- Protein 49 g(99%)
- Saturated Fat 13 g(66%)
- Sodium 198 mg(8%)
- Calories 791
Preparation Whisk vinegar and mustard in small bowl. Gradually whisk in oil; season dressing with salt and pepper. Place chicken in large bowl. Warm drippings in microwave just until melted. Drizzle over chicken; toss to coat. Add green onions, 1/3 cup almonds, and peppers and toss. DO AHEAD Can be made 2 hours ahead. Cover and chill. Let dressing stand at room temperature. Add greens, basil, and dressing to bowl with chicken; toss to coat. Season chicken salad to taste with salt and pepper. Sprinkle remaining 3 tablespoons toasted almonds over and serve.
Preparation Whisk vinegar and mustard in small bowl. Gradually whisk in oil; season dressing with salt and pepper. Place chicken in large bowl. Warm drippings in microwave just until melted. Drizzle over chicken; toss to coat. Add green onions, 1/3 cup almonds, and peppers and toss. DO AHEAD Can be made 2 hours ahead. Cover and chill. Let dressing stand at room temperature. Add greens, basil, and dressing to bowl with chicken; toss to coat. Season chicken salad to taste with salt and pepper. Sprinkle remaining 3 tablespoons toasted almonds over and serve.
