Chicken Salad With Piquillo Peppers, Almonds, And Spicy Greens

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
1046
FAT
252%
CHOL
122%
SOD
18%

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Ingredients for 4 servings

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

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