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If you make the vinaigrette for this salad 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.
Ingredients
- For the Vinaigrette: 4 pequillo 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 EVOO - Extra Virgin Olive Oil Salt an
- For the Chicken Salad: 4 pieces boneless, skinless chicken breast, 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, ch
Yield
Serves: 4
Preparation
For the vinaigrette, place all ingredients in a high-power blender or food processor and turn on. Stream in oil and combine. Taste and season with salt and pepper; strain and/or transfer to a serving dish and reserve.
Preheat 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 chicken about 7-8 minutes until cooked thorough. Grill lemon halves. Douse chicken with grilled lemon juice and slice on a bias into thin strips.
Combine greens with onions, chickpeas, shaved cheese and almonds, and top with chicken slices and dressing.