Spanish-Style Chicken Salad Recipe

Name: Spanish-Style Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 boned, skinned chicken thighs (1 lb. total); 6 tablespoons extra-virgin olive oil, divided; 3/4 teaspoon sweet smoked Spanish paprika, divided; 3/4 teaspoon regular paprika, divided; 1 teaspoon kosher salt, divided; 2 teaspoons finely chopped garlic; 3 tablespoons sherry vinegar; 1 qt. loosely packed baby arugula; 1 qt. loosely packed baby spinach; 1/2 cup roasted red bell peppers, patted dry and thinly sliced; 1/2 cup salted, roasted Marcona almonds; 1/2 cup shaved manchego cheese

Servings: persons

6 boned, skinned chicken thighs (1 lb. total)
6 tablespoons extra-virgin olive oil, divided
3/4 teaspoon sweet smoked Spanish paprika, divided
3/4 teaspoon regular paprika, divided
1 teaspoon kosher salt, divided
2 teaspoons finely chopped garlic
3 tablespoons sherry vinegar
1 qt. loosely packed baby arugula
1 qt. loosely packed baby spinach
1/2 cup roasted red bell peppers, patted dry and thinly sliced
1/2 cup salted, roasted Marcona almonds
1/2 cup shaved manchego cheese

1
Preheat oven to 425u00b0. In a large bowl, rub chicken with 2 tbsp. oil; 1/2 tsp. each smoked paprika, regular paprika, and salt; and the garlic. Lay chicken on a rimmed baking sheet and roast until cooked through, about 20 minutes.
2
Meanwhile, in a small bowl, whisk together vinegar and 4 tbsp. oil, 1/4 tsp. each smoked paprika and regular paprika, and 1/2 tsp. salt.
3
Combine arugula, spinach, peppers, and almonds in a large bowl, tossing gently to mix. Thinly slice hot chicken, add to salad, and toss with half the dressing.
4
Divide salad among plates and scatter with cheese. Serve with remaining dressing on the side.

651

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 boned, skinned chicken thighs (1 lb. total), 6 tablespoons extra-virgin olive oil, divided, 3/4 teaspoon sweet smoked Spanish paprika, divided, 3/4 teaspoon regular paprika, divided, and more.

Yes, Spanish-Style Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spanish-Style Chicken Salad

How did you like this recipe?

Frequently Asked Questions