The main content
Spanish-Style Grilled Chicken and Dark Greens Salad

Spanish-Style Grilled Chicken and Dark Greens Salad


For the vinaigrette:

  • 4 piquillo peppers or 1 roasted red bell pepper

  • 1 clove garlic

  • 1 small shallot, grated

  • 2 teaspoons lemon juice

  • 2 tablespoons sherry vinegar

  • 2 teaspoons light agave or honey

  • 1/3 cup extra virgin olive oil (EVOO)

  • Salt and pepper

For the chicken salad:

  • 4 boneless, skinless chicken breasts, pounded very thin

  • Olive oil, for drizzling

  • 1 1/2 teaspoons smoked paprika (half a palmful)

  • 1 teaspoon granulated garlic

  • 1 teaspoon granulated onion

  • 2 tablespoons fresh thyme, chopped

  • Salt and pepper

  • 1 lemon

  • 6 cups mixed dark greens (I like spinach and baby kale)

  • 1 small red onion, very thinly sliced

  • 1 can chick peas (14 ounces), drained

  • 1/4 pound Manchego cheese, shaved with vegetable peeler

  • 1/2 cup toasted dry Marcona almonds or sliced almonds


For the vinaigrette, place all the ingredients in a high-power blender or food processor and turn on. Stream in the oil and combine. Taste and season with salt and pepper; strain and/or transfer to a serving dish and reserve. Note: If you make the vinaigrette in a Ninja or Vitamix blender, it will be smooth enough not to strain. If you use a food processor, you will get a rougher consistency so pass the dressing through a cheesecloth or sieve. Pre-heat a griddle, grill pan or outdoor grill to medium-high. Coat the chicken with a drizzle of oil and season with paprika, garlic, onion, thyme, salt and pepper. Grill the chicken for about 7-8 minutes, until cooked thorough. Grill the lemon halves. Douse the chicken with the grilled lemon juice and slice on a the bias into thin strips. Combine the greens with the onions, chick peas, shaved cheese and almonds and top with the chicken slices and dressing.