Photo: Iain Bagwell; Styling: Karen Shinto
YieldsServes 4Total Time40 mins
AuthorStephanie Spencer,
For a warm salad, have the greens prepped and ready to dress when the hot chicken comes out of the oven. Using two kinds of paprika makes the dressing a little smoky and a little sweet.

How to Make It

Step 1
1

Preheat oven to 425°. In a large bowl, rub chicken with 2 tbsp. oil; 1/2 tsp. each smoked paprika, regular paprika, and salt; and the garlic. Lay chicken on a rimmed baking sheet and roast until cooked through, about 20 minutes.

Step 2
2

Meanwhile, in a small bowl, whisk together vinegar and 4 tbsp. oil, 1/4 tsp. each smoked paprika and regular paprika, and 1/2 tsp. salt.

Step 3
3

Combine arugula, spinach, peppers, and almonds in a large bowl, tossing gently to mix. Thinly slice hot chicken, add to salad, and toss with half the dressing.

Step 4
4

Divide salad among plates and scatter with cheese. Serve with remaining dressing on the side.

Ingredients

 6 boned, skinned chicken thighs (1 lb. total)
 6 tablespoons extra-virgin olive oil, divided
 3/4 teaspoon sweet smoked Spanish paprika, divided
 3/4 teaspoon regular paprika, divided
 1 teaspoon kosher salt, divided
 2 teaspoons finely chopped garlic
 3 tablespoons sherry vinegar
 1 qt. loosely packed baby arugula
 1 qt. loosely packed baby spinach
 1/2 cup roasted red bell peppers, patted dry and thinly sliced
 1/2 cup salted, roasted Marcona almonds
 1/2 cup shaved manchego cheese

Directions

Step 1
1

Preheat oven to 425°. In a large bowl, rub chicken with 2 tbsp. oil; 1/2 tsp. each smoked paprika, regular paprika, and salt; and the garlic. Lay chicken on a rimmed baking sheet and roast until cooked through, about 20 minutes.

Step 2
2

Meanwhile, in a small bowl, whisk together vinegar and 4 tbsp. oil, 1/4 tsp. each smoked paprika and regular paprika, and 1/2 tsp. salt.

Step 3
3

Combine arugula, spinach, peppers, and almonds in a large bowl, tossing gently to mix. Thinly slice hot chicken, add to salad, and toss with half the dressing.

Step 4
4

Divide salad among plates and scatter with cheese. Serve with remaining dressing on the side.

Spanish-Style Chicken Salad