Chicken Salad with Piquillo Peppers, Almonds, and Spicy Greens

Name: Chicken Salad with Piquillo Peppers, Almonds, and Spicy Greens
Yield: 4 Servings
Ingredients: 2 tablespoons red wine vinegar; 1 teaspoon Dijon mustard; 1/3 cup extra-virgin olive oil; 4 cups 1/2-inch cubes chicken plus 3 tablespoons drippings reserved from Roast Chicken with Spanish Paprika; 1 cup thinly sliced green onions; 1/3 cup plus 3 tablespoons slivered almonds, toasted; 4 piquillo peppers or 1 roasted red bell pepper from jar, well drained, cut lengthwise into 1/4-inch-wide strips; 6 ounces assorted spicy salad greens (such as watercress, frisée, baby arugula, and hearts of escarole; about 6 packed cups); 1/2 cup chopped fresh basil

By Molly StevensPhotography by Brian Leatart

January 31, 2007

Image may contain Plant Food Produce Vegetable and Meal

Recipe notes