Best Spanish Style Chicken Salad Recipes

SPANISH STYLE CHICKEN SALAD image

Categories Chicken

Yield 4 people

Number Of Ingredients 12

6 boned, skinned chicken thighs (1 lb total)
6 tbsp olive oil, divided
3/4 tsp smoke paprika
3/4 tsp regular paprika
1 tsp kosher salt
2 tsp finely chopped garlic
3 tbsp sherry vinegar
1 qt loosely packed arugula
1 qt loosely packed spinach
1/2 cup roaster red bell peppers, thinly sliced
1/2 cup salted, roasted Marcona almonds
1/2 cup shaved Manchego cheese

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 image

Yield 4 servings

Number Of Ingredients 16

DRESSING
2 teaspoons Dijon mustard
1/4 cup sherry vinegar
1/4 cup olive oil
1/4 cup vegetable oil
SALAD
3 pounds chicken breasts poached, cubed
1 cup crumbled good quality blue cheese, like Cabrales, Stilton, or Roquefort
6 slices cooked crumbled bacon
Spicy walnut praline (recipe follows)
Romaine lettuce for lining plate
SPICY WALNUT PRALINE
2/3 cup walnuts, chopped fine
1 teaspoon salt
1/2 teaspoon cayenne, or to taste
6 tablespoons sugar

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.