Best Spanish Chicken Salad Recipes

SPANISH CHICKEN SALAD

Steps:

• Dice the potatoes; boil until just tender, then rinse in cold water.
• Blanch the asparagus spears in boiling water for 2 minutes; drain and rinse with cold water. Cut into 2-inch pieces.
• Chop the red pepper. Slice the radishes and olives.
• In a large bowl, toss together the chicken, salami, potatoes, pepper, peas, radishes and olives.
• In a smaller bowl, whisk together the sherry, olive oil, vinegar and pepper. Pour over salad and chill.
• To serve: Slice the red onion. Chop the hard boiled eggs and fold into the chicken mixture. Line salad bowls with Boston lettuce leaves and fill with the chicken salad. Garnish with asparagus spears, chopped parsley and red onion rings.

SPANISH STYLE CHICKEN SALAD

Steps:

• Preheat oven to 425. In large bowl, rub chicken with 2 tbsp oil, 1/2 tsp each smoked paprika, regular paprika, and salt and the garlic. Lay the chicken on a rimmed baking sheet and roast until cooked through, about 20 minutes. Meanwhile, in small bowl, whisk together vinegar and 4 tbsp oil, 1/4 tsp each paprika and 1/2 tsp salt. Combine arugula, spinach, peppers adn almonds in large bowl., tossing gently to mix. Thinly slice hot chicken, add to salad, and toss with the dressing.

SPANISH-STYLE CHICKEN SALAD

Steps:

• In a small bowl whisk together dressing ingredients. Set aside In large bowl combine chicken, cheese, bacon and walnut praline. Mix to combine. Add dressing and mix to coat. Serve on a bed of romaine lettuce. For the praline: 2/3 cup walnuts, chopped fine 1 teaspoon salt 1/2 teaspoon cayenne, or to taste 6 tablespoons sugar In a bowl stir together walnuts, salt and cayenne. In a dry small heavy skillet or saucepan cook sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling skillet or pan, until golden caramel. Add walnut mixture and stir to coat nuts with caramel. Spoon praline onto a sheet of foil and cool. Transfer praline to a cutting board and chop fine. Praline can be made 3 days ahead and kept in an airtight container.