Spanish-Style Chicken Salad

Name: Spanish-Style Chicken Salad
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters salted, roasted Marcona almonds; 1 quart loosely packed baby arugula; 1 quart loosely packed baby spinach; 2 teaspoons finely chopped garlic; 1 teaspoon kosher salt, divided; 118 milliliters shaved manchego cheese; 6 Tbsps extra-virgin olive oil, divided; 1 teaspoons regular paprika, divided; 1 teaspoons sweet smoked Spanish paprika, divided; 118 milliliters roasted red bell peppers, patted dry and thinly sliced; 3 Tbsps sherry vinegar; 6 boned, skinned chicken thighs (1 lb. total)

Spanish-Style Chicken Salad

This recipe serves 4. Watching your figure? This gluten free and primal recipe has 359 calories, 8g of protein, and 35g of fat per serving. This recipe covers 10% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 40 minutes. Head to the store and pick up regular paprika, qt. baby arugula, olive oil, and a few other things to make it today.

Instructions

Preheat oven to 42

Equipment you will use

Oven

In a large bowl, rub chicken with 2 tbsp. oil; 1/2 tsp. each smoked paprika, regular paprika, and salt; and the garlic.

Ingredients you will need

Paprika

Whole Chicken

Garlic

Salt

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Bowl

Lay chicken on a rimmed baking sheet and roast until cooked through, about 20 minutes.

Ingredients you will need

Whole Chicken

Equipment you will use

Baking Sheet

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.

Ingredients you will need

Paprika

Vinegar

Salt

Cooking Oil

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Almonds