Spanish-Style Grilled Chicken and Dark Greens Salad

This flavorful salad is full of superfoods and is perfectly balanced.


For the vinaigrette:

  • 4 piquillo 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 extra virgin olive oil (EVOO)
  • Salt and pepper

For the chicken salad:

  • 4 boneless, skinless chicken breasts, 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 chick peas (14 ounces), 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 the ingredients in a high-power blender or food processor and turn on. Stream in the oil and combine. Taste and season with salt and pepper; strain and/or transfer to a serving dish and reserve. Note: If you make the vinaigrette 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.

Pre-heat 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 the chicken for about 7-8 minutes, until cooked thorough. Grill the lemon halves. Douse the chicken with the grilled lemon juice and slice on a the bias into thin strips.

Combine the greens with the onions, chick peas, shaved cheese and almonds and top with the chicken slices and dressing.

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