Food & Recipes

Spanish-Style Grilled Chicken and Dark Greens Salad

by Rachael Ray Show Staff 10:32 AM, April 29, 2014

Aired April 29, 2014

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.

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.