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Chicken and Frisée Salad with Roasted Red Peppers, Toasted Almonds, and Manchego

Chicken and Frisée Salad with Roasted Red Peppers, Toasted Almonds, and Manchego


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Ingredients

  • 2 tablespoons (1/4 stick) unsalted butter
  • 1/2 teaspoon Pimentón de La Vera (Spanish smoked paprika)
  • 2 tablespoons Sherry wine vinegar
  • 6 tablespoons extra-virgin olive oil
  • 1 large head of frisée (about 8 ounces), torn into bite-size pieces
  • 1/2 cup drained roasted red peppers from jar, cut into thin strips
  • 1 3-pound purchased chicken, meat torn into bite-size pieces
  • 2 ounces shaved Manchego cheese (about 1/2 cup)

Recipe Preparation

  • Melt butter in heavy medium skillet over low heat. Add almonds and cook, stirring frequently, until fragrant and golden, about 10 minutes. Transfer almonds to paper towels; sprinkle with Pimentón de La Vera and season with salt. DO AHEAD Can be made 1 day ahead. Store airtight at room temperature.

  • Whisk shallot, vinegar, and oil in small bowl to blend. Season dressing with salt and pepper. Place frisée, red peppers, and chicken meat in large serving bowl. Add dressing; toss to coat. Sprinkle salad with almonds and cheese.

Test-Kitchen Tip

  • A vegetable peeler is the perfect tool for shaving Manchego cheese.

Reviews Section

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