Chicken Salad with Piquillo Peppers, Almonds, and Spicy Greens

ingredients

• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1/3 cup extra-virgin olive oil,
• 1 quart 0.5 inch cubes chicken plus 3 tablespoons drippings reserved from Roast Chicken with paprika
• 1 cup thinly sliced green onions
• 1/3 cup plus 3 tablespoons slivered almonds, toasted
• 4 piquillo peppers or 1 roasted red bell pepper from jar, well drained, cut lengthwise into 0.25 inch-wide strips
• 3/4 cup assorted spicy salad greens (such as watercress, frisee, baby arugula, and hearts of escarole, about 6 packed cups)
• 1/2 cup chopped fresh basil

directions

Whisk vinegar and mustard in small bowl. Gradually whisk in oil, season dressing with salt and pepper.

Place chicken in large bowl. Warm drippings in microwave just until melted. Drizzle over chicken, toss to coat. Add green onions, 1/3 cup almonds, and peppers and toss. (Can be made 2 hours ahead. Cover and chill.) Let dressing stand at room temperature.

Add greens, basil, and dressing to bowl with chicken, toss to coat. Season chicken salad to taste with salt and pepper. Sprinkle remaining 3 tablespoons toasted almonds over and serve.