Recipe information
Yield
Makes 4 main-course
Ingredients
2
tablespoons (1/4 stick) unsalted butter
1
/2 cup sliced almonds
1
/2 teaspoon Pimentón de La Vera (Spanish smoked paprika)
1
small shallot, minced
2
tablespoons Sherry wine vinegar
6
tablespoons extra-virgin olive oil
1
large head of frisée (about 8 ounces), torn into bite-size pieces
1
/2 cup drained roasted red peppers from jar, cut into thin strips
1
3-pound purchased chicken, meat torn into bite-size pieces
2
ounces shaved Manchego cheese (about 1/2 cup)
Need to make a substitution?
Preparation
Step 1
Melt butter in heavy medium skillet over low heat. Add almonds and cook, stirring frequently, until fragrant and golden, about 10 minutes. Transfer almonds to paper towels; sprinkle with Pimentón de La Vera and season with salt. DO AHEAD Can be made 1 day ahead. Store airtight at room temperature.
Step 2
Whisk shallot, vinegar, and oil in small bowl to blend. Season dressing with salt and pepper. Place frisée, red peppers, and chicken meat in large serving bowl. Add dressing; toss to coat. Sprinkle salad with almonds and cheese.
Test-Kitchen Tip
Step 3
A vegetable peeler is the perfect tool for shaving Manchego cheese.