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Chicken and Frisée Salad with Roasted Red Peppers, Toasted Almonds, and Manchego

4.2

(9)

Recipe information

  • Yield

    Makes 4 main-course servings

Ingredients

2 tablespoons (1/4 stick) unsalted butter
1/2 cup sliced almonds
1/2 teaspoon Pimentón de La Vera (Spanish smoked paprika)*
1 small shallot, minced
2 tablespoons Sherry wine vinegar
6 tablespoons extra-virgin olive oil
1 large head of frisée (about 8 ounces), torn into bite-size pieces
1/2 cup drained roasted red peppers from jar, cut into thin strips
1 3-pound purchased chicken, meat torn into bite-size pieces
2 ounces shaved Manchego cheese (about 1/2 cup)

Preparation

  1. Step 1

    Melt butter in heavy medium skillet over low heat. Add almonds and cook, stirring frequently, until fragrant and golden, about 10 minutes. Transfer almonds to paper towels; sprinkle with Pimentón de La Vera and season with salt. (Can be made 1 day ahead. Store airtight at room temperature.)

    Step 2

    Whisk shallot, vinegar, and oil in small bowl to blend. Season dressing with salt and pepper. Place frisée, red peppers, and chicken meat in large serving bowl. Add dressing; toss to coat. Sprinkle salad with almonds and cheese.

  2. Step 3

    **Test-kitchen tip:**A vegetable peeler is the perfect tool for shaving Manchego cheese.

    *Available at some supermarkets and specialty foods stores, and by mail from La Tienda (888-472-1022; tienda.com).

TagsSaladChickenPoultryManchegoCheeseDairyFriséeChicoryLeafy GreensVegetableAlmondNutMainDinnerLunchGluten FreeKetoBon Appétit
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