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
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.
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.