Best 3 Chicken Salad With Piquillo Peppers Almonds And Spicy Greens Recipes

Indulge in a culinary journey with our tantalizing Chicken Salad with Piquillo Peppers, Almonds, and Spicy Greens. This delectable dish combines the succulent flavors of tender chicken, piquant piquillo peppers, crunchy almonds, and a medley of zesty greens. The piquillo peppers add a smoky sweetness, while the almonds provide a delightful textural contrast. The spicy greens, with their peppery kick, bring the dish to life, creating a symphony of flavors that will tantalize your taste buds. This versatile recipe can be served as a refreshing lunch, an elegant appetizer, or a light dinner. Discover the ease of preparing this dish with our step-by-step guide and elevate your culinary skills to new heights. Additionally, explore variations such as our Avocado Chicken Salad with Lemon Dressing and our Curried Chicken Salad with Grapes and Cashews for more exciting taste experiences. Embark on a culinary adventure and let your palate savor the delightful symphony of flavors in our Chicken Salad with Piquillo Peppers, Almonds, and Spicy Greens.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN SALAD WITH PIQUILLO PEPPERS, ALMONDS, AND SPICY GREENS

Chicken Salad with Piquillo Peppers, Almonds, and Spicy Greens image

Provided by Molly Stevens

Categories Chicken Leafy Green Herb Mustard Nut Onion Pepper Dinner Lunch Almond Arugula Escarole Watercress Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/3 cup extra-virgin olive oil
4 cups 1/2-inch cubes chicken plus 3 tablespoons drippings reserved from Roast Chicken with Spanish 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 1/4-inch-wide strips
6 ounces assorted spicy salad greens (such as watercress, frisée, baby arugula, and hearts of escarole; about 6 packed cups)
1/2 cup chopped fresh basil

Steps:

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. DO AHEAD 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.

ALMOND CHICKEN SALAD

Almond Chicken Salad image

This is a great summer salad that can be prepared ahead of time so you can enjoy the day.

Provided by LINDA W.

Categories Salad

Time 30m

Yield 4

Number Of Ingredients 12

Ingredients

4 green onions, thinly sliced
1 large carrot, shredded
1 red bell pepper, cut into 1/2 inch pieces
½ pound sugar snap peas, halved
2 cups chopped, cooked chicken breast meat
½ cup fresh cilantro leaves
½ cup blanched slivered almonds, toasted
2 tablespoons white sugar
2 tablespoons distilled white vinegar
1 ½ tablespoons sesame oil
1 tablespoon teriyaki sauce
1 tablespoon ground dry mustard

Steps:

In a large bowl, mix together the onions, carrot, red pepper, peas, chicken, cilantro and almonds. Set aside.
In a small bowl, whisk together the sugar, vinegar, sesame oil, teriyaki sauce and dry mustard until smooth. Pour over salad mixture and toss until coated. Serve in pita pockets or on a bed of lettuce.

Nutrition Facts : Calories 323.4 calories, Carbohydrate 19.7 g, Cholesterol 53.9 mg, Fat 15.1 g, Fiber 4.4 g, Protein 26.3 g, SaturatedFat 1.8 g, Sodium 236.8 mg, Sugar 9.9 g

CHICKEN WITH PIQUILLO, TOMATOES, AND OLIVES

Chicken With Piquillo, Tomatoes, and Olives image

Pollo Con Paquillos Tomates y Aceitunas. Sweet and slightly piquant piquillo peppers, which are grown in northern Spain, are roasted over an open fire, peeled and packed into jars.

Provided by Vicki in CT

Categories Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon paprika
1/4 cup Spanish olive oil
4 boneless skinless chicken breast halves (about 1 1/2-pounds)
2 large sweet green bell peppers, cut in 1/2-inch squares (about 2 cups)
2 large onions, cut in thin wedges (about 2 cups)
1 teaspoon minced garlic (about 1 large clove)
1 lb plum tomato, chopped (about 2 1/2-cups)
1 teaspoon chicken bouillon granule
1/2 cup jarred spanish piquillo pepper, cut in chunks can substitute 1/2 cup roasted red peppers
1/2 cup small pitted spanish green olives, sliced

Steps:

In a cup, combine salt, pepper and paprika; sprinkle on both sides of chicken.
In a large skillet over medium-high heat, heat oil until hot. Add chicken, green peppers, onion and garlic to skillet; cook, stirring frequently and turning chicken to brown on both sides, about 5 minutes. Remove chicken from skillet.
Add tomatoes and bouillon granules; cook uncovered, stirring until tomatoes are softened, about 10 minutes. Return chicken to skillet. Reduce heat to medium; cover and simmer until chicken is cooked through, 10 to 15 minutes.
Stir in piquillo peppers and olives and cook just until heated through, about 2 minutes. Serve over saffron rice, if desired.

Nutrition Facts : Calories 320.9, Fat 15.5, SaturatedFat 2.4, Cholesterol 68.5, Sodium 471.2, Carbohydrate 16.4, Fiber 3.9, Sugar 8.3, Protein 29.8

Tips:

Use high-quality ingredients: Fresh, flavorful ingredients will make all the difference in your chicken salad. Look for free-range, organic chicken and use a good mayonnaise.
Don't overcook the chicken: Overcooked chicken is dry and tough, so be careful not to cook it for too long. A thermometer is the best way to ensure that the chicken is cooked through but still tender.
Shred the chicken by hand: Shredding the chicken by hand will give you more control over the size and shape of the pieces, resulting in a more evenly textured salad.
Use a variety of textures and flavors: The combination of crunchy almonds, sweet piquillo peppers, and spicy greens adds a lot of interest to this chicken salad. Feel free to experiment with other ingredients that you like, such as dried fruit, nuts, or vegetables.
Make it ahead of time: Chicken salad is a great make-ahead dish. You can make it up to 2 days in advance and store it in the refrigerator. This makes it a perfect option for busy weeknights or potlucks.

Conclusion:

This chicken salad with piquillo peppers, almonds, and spicy greens is a delicious and versatile dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you are serving it for lunch, dinner, or a party, this chicken salad is sure to be a hit.