Spanish-Style Chicken Salad

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.

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

Step 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

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

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

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

Nutrition Facts

Amount Per Serving
Calories 532Calories from Fat 70

% Daily Value *
Total Fat 42g65%

Saturated Fat 5g25%
Cholesterol 111mg37%
Sodium 589mg25%
Total Carbohydrate 9.1g4%

Dietary Fiber 3.9g16%
Protein 32g64%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Spanish-Style Chicken Salad