Spanish Chicken Salad

Chicken salad is a versatile dish that can be enjoyed in many ways. One such way is this Spanish Chicken Salad.

Inspired by the flavors of Spain, this main-course salad or salad as an entree, combines almonds, roasted red bell peppers, smoked paprika and balsamic vinegar with chunks of cooked chicken.

Dose it make a difference if you use regular paprika over the smoked paprika called for in this Spanish Chicken Salad? Yes it does matter.

There are two principle paprikas used in cooking.

There is Sweet Hungarian Paprika reference as regular paprika and Smoked Paprika.

Sweet paprika adds just a mild flavor of spiciness. Where as smoked paprika adds an intense spiciness and that’s what you want with this Spanish Chicken Salad.

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Spanish Chicken Salad

1/4 cup olive oil + 2 teaspoons

3/4 cup slivered almonds, toasted

2 cloves garlic, minced

1 teaspoon smoked paprika

2 tablespoons balsamic vinegar

2 tablespoons mayonnaise

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16 oz. mix lettuce greens

4 cups cooked chicken

2 roasted bell pepper slices, cut into smaller slices

In a large skillet over medium heat, add the almonds and toast, stirring until they become fragrant and golden, about 5 to 7 minutes. Be careful not to burn them.

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Transfer toasted almond slices to a plate and set aside.

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To prepare the meat use either chicken thighs or breasts, boneless and skinless, pour 1 cup of chicken stock and one cup of water into a medium stock pot.

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Place 4 chicken breasts or thighs into stock pot and cook on medium heat until the chicken has reached an internal temperature of 165 to 170 degrees.

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Remove from pot, set aside and let cool. Once cooled chopped chicken into 1 inch chunks.

In a large bowl, whisk together the garlic, smoked paprika,vinegar, mayonnaise, salt, and pepper to taste. Gradually whisk in the 1/4 cup of oil and mix up until well incorporated.

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Slice the roasted red bell pepper and set aside.

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In the bowl with the vinaigrette add the chicken, and roasted bell peppers and stir to coat evenly.

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Plate and serve with a side of shredded Jack or sharp cheddar cheese and sliced roasted bell pepper, for extra toppings (optional).

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Find More Entree Salad Ideas Here: Serving Your Salad As An Entree.

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