Smoky Chicken Salad
What You Need:
- 2 large skinless, boneless chicken breasts
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon smoked paprika
- Kosher salt and freshly ground pepper
- 1 clove garlic
- 3 jarred piquillo peppers
- 1/3 cup mayonnaise
- Juice of 1/2 lemon
- 3 tablespoons chopped fresh cilantro
- 16 small Bibb or romaine lettuce leaves
- 2 stalks celery, thinly sliced
- 3 tablespoons salted Marcona almonds, roughly chopped
Instructions:
- Preheat a grill to high. Toss the chicken with 1 tablespoon olive oil, the paprika, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Grill the chicken until marked and cooked through, about 7 minutes per side. Let cool slightly, then thinly slice.
- Meanwhile, make the dressing Combine the garlic and the remaining 3 tablespoons olive oil in a small microwave-safe bowl; microwave until the garlic is softened, about 1 minute. Transfer the garlic and oil to a blender; add the 2 whole piquillo peppers and puree until smooth. Transfer to a bowl and whisk in the mayonnaise, lemon juice and 2 tablespoons cilantro; season with salt and pepper.
- Divide the sliced chicken among the lettuce leaves; drizzle with the dressing. Top with the celery, almonds, the remaining sliced piquillo pepper and 1 tablespoon cilantro.
Enjoy!!
https://www.foodnetwork.com/recipes/food-network-kitchen/smoky-chicken-salad-3363214
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