Chicken Salad With Piquillo Peppers Almonds And Spicy Greens Recipes

Steps:

• 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.

Steps:

• Rub the garlic all over the chicken, then season with salt; cover and refrigerate for one hour to marinate.
• Using a large skillet, heat the oil, over medium high heat; scrape the garlic from the chicken pieces, then brown them on both sides for about 10 minutes.
• Transfer chicken to a platter while you prepare the sauce.
• Reduce the heat to low and cook the onion, stirring occasionally, until very tender, about 10 minutes; add the peppers and white wine, simmering and scraping any browned bits from the bottom of the skillet.
• Return the chicken, and any accumulated juices, to the skillet, cover partially, and continue to cook, over low heat, until the chicken is tender and cooked through, about 30 minutes; transfer the chicken to a clean serving platter, spooning the sauce on top to serve.