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Friday: Dr. Oz, 3 Healthy Summer Smoothies & Sunny's Skinny Slow Cooker Chili

Spanish-Style Grilled Chicken and Dark Greens Salad

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.

Serves 4


  • 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 and pepper 
  • 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, chopped 
  • Salt and pepper 
  • 1 lemon
  • 6 cups mixed dark greens (I like spinach and baby kale)
  • 1 small red onion, very thinly sliced 
  • 1 can garbanzo beans/chickpeas, drained 
  • 1/4 pound Manchego cheese, shaved with vegetable peeler
  • 1/2 cup toasted dry Marcona almonds or sliced almonds

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.