Grilled Chicken Salad With Romesco Sauce

1. 1

   Season chicken on all sides with salt in a medium bowl. Add vinegar and garlic and toss to coat. Let sit 15 minutes.

2. 2

   Prepare a grill for high heat and brush grate lightly with oil. Grill chicken, turning occasionally, until lightly charred and an instant-read thermometer inserted into thickest part of thigh registers 165u00b0F, 12-15 minutes. Let cool.

3. 3

   Chicken can be grilled 4 days ahead. Transfer to an airtight container and chill.

4. 4

   Lightly brush grill grate with vegetable oil. Grill peppers over high heat, turning occasionally, until skins are blackened and blistered all over, 15-20 minutes. Transfer to a large bowl, cover with plastic wrap, and let sit until cool enough to handle.

5. 5

   Remove skins and seeds from peppers; discard. Puree peppers, garlic, vinegar, almond butter, olive oil, salt, and cayenne in a blender until smooth. Transfer to a small bowl .

6. 6

   Peppers can be grilled 4 days ahead. Transfer to an airtight container and chill. Romesco sauce can be made 4 days ahead. Transfer to an airtight container and chill.

7. 7

   Thinly slice chicken. Transfer to a large bowl. Add lettuce, cucumbers, onion, and parsley. Season with salt and pepper and toss to combine. Pour oil and lemon juice over and toss to coat.

8. 8

   Spread about 1/4 cup romesco sauce across each plate, then top with salad. Sprinkle with paprika, if using.

No additional tips available.