Name: Grilled Chicken Salad with Romesco Sauce | Epicurious
Cook time: 45 minutes
Total time: 1 hour
Yield: 4 servings
Ingredients: 1 lb. skinless, boneless chicken thighs; 1 tsp. kosher salt; 3 Tbsp. sherry vinegar or red wine vinegar; 2 garlic cloves, finely grated; Vegetable oil (for grill); Vegetable oil (for grill); 2 large red bell peppers; 1 garlic clove, finely grated; 2 Tbsp. sherry vinegar or red wine vinegar; 2 Tbsp. unsweetened almond butter; 1 Tbsp. extra-virgin olive oil; 1 1/4 tsp. kosher salt; 1/4 tsp. cayenne pepper; 3 small heads of Little Gem lettuce, leaves separated, or 1 romaine heart, cut into 2" pieces; 2 mini seedless cucumbers, halved lengthwise, sliced into half moons; 1/2 red onion, thinly sliced; 1 cup parsley leaves with tender stems; 1/2 tsp. kosher salt; 1/4 tsp. freshly ground black pepper; 2 Tbsp. extra-virgin olive oil; 1 Tbsp. fresh lemon juice; Hot smoked paprika (for serving; optional)

Grilled chicken salad with romesco on a white plate.

Photo by Chelsea Kyle, Food Styling by Laura Rege

Purée grilled bell peppers, almond butter, sherry vinegar, and garlic into an irresistibly smoky-sweet sauce that's great served with a crunchy grilled chicken salad.

Recipe information

Total Time
1 hour
Yield
4 servings

Ingredients

For the Chicken:

1 lb. skinless, boneless chicken thighs

1 tsp. kosher salt

3 Tbsp. sherry vinegar or red wine vinegar

2 garlic cloves, finely grated

Vegetable oil (for grill)

For the Romesco:

Vegetable oil (for grill)

2 large red bell peppers

1 garlic clove, finely grated

2 Tbsp. sherry vinegar or red wine vinegar

2 Tbsp. unsweetened almond butter

1 Tbsp. extra-virgin olive oil

1 1/4 tsp. kosher salt

1/4 tsp. cayenne pepper

For the Salad:

3 small heads of Little Gem lettuce, leaves separated, or 1 romaine heart, cut into 2" pieces

2 mini seedless cucumbers, halved lengthwise, sliced into half moons

1/2 red onion, thinly sliced

1 cup parsley leaves with tender stems

1/2 tsp. kosher salt

1/4 tsp. freshly ground black pepper

2 Tbsp. extra-virgin olive oil

1 Tbsp. fresh lemon juice

Hot smoked paprika (for serving; optional)

Preparation

Grill the Chicken:
Step 1
Season chicken on all sides with salt in a medium bowl. Add vinegar and garlic and toss to coat. Let sit 15 minutes.
Step 2
Prepare a grill for high heat and brush grate lightly with oil. Grill chicken, turning occasionally, until lightly charred and an instant-read thermometer inserted into thickest part of thigh registers 165°F, 12–15 minutes. Let cool.
Step 3
Do Ahead: Chicken can be grilled 4 days ahead. Transfer to an airtight container and chill.
Make the Romesco:
Step 4
Lightly brush grill grate with vegetable oil. Grill peppers over high heat, turning occasionally, until skins are blackened and blistered all over, 15–20 minutes. Transfer to a large bowl, cover with plastic wrap, and let sit until cool enough to handle.
Step 5
Remove skins and seeds from peppers; discard. Purée peppers, garlic, vinegar, almond butter, olive oil, salt, and cayenne in a blender until smooth. Transfer to a small bowl .
Step 6
Do Ahead: Peppers can be grilled 4 days ahead. Transfer to an airtight container and chill. Romesco sauce can be made 4 days ahead. Transfer to an airtight container and chill.
Assemble the Salad:
Step 7
Thinly slice chicken. Transfer to a large bowl. Add lettuce, cucumbers, onion, and parsley. Season with salt and pepper and toss to combine. Pour oil and lemon juice over and toss to coat.
Step 8
Spread about 1/4 cup romesco sauce across each plate, then top with salad. Sprinkle with paprika, if using.