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

Chicken Salad with Piquillo Peppers, Almonds, and Spicy Greens recipes
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
Nutrition
791
40% daily value
4 servings
                                       
                                            dairy-​free, gluten-​free
     

Fat

94% 61

Saturated

66% 13

Trans

- 0

Monounsaturated

- 32

Polyunsaturated

- 12

Carbs

4% 11

Carbs (net)

- 7

Fiber

16% 4

Sugars

- 5

Sugars, added

- 0

Protein

99% 49

Cholesterol

59% 177

Sodium

8% 198

Calcium

16% 163

Magnesium

29% 120

Potassium

19% 911

Iron

23% 4

Zinc

36% 4

Phosphorus

66% 464

Vitamin A

31% 275

Vitamin C

156% 140

Thiamin (B1)

21% 0

Riboflavin (B2)

40% 1

Niacin (B3)

108% 17

Vitamin B6

82% 1

Folate equivalent (total)

23% 91

Folate (food)

- 91

Folic acid

- 0

Vitamin B12

31% 1

Vitamin D

3% 0

Vitamin E

56% 8

Vitamin K

107% 129
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