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