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Chicken Salad with Piquillo Peppers, Almonds, and Spicy Greens
EPICURIOUS9Ingredients
40Minutes
480Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. red wine vinegar
- 1 tsp. Dijon mustard
- 1/3 cup extra-virgin olive oil
- 4 cups chicken (1/2-inch cubes, plus 3 tablespoons drippings reserved from Roast Chicken with Spanish Paprika)
- 1 cup sliced green onions (thinly)
- 1/3 cup slivered almonds (toasted)
- 4 peppers (piquillo, or 1 roasted red bell pepper from jar, well drained, cut lengthwise into 1/4-inch-wide strips)
- 6 oz. salad greens (assorted spicy, such as watercress, frisée, baby arugula, and hearts of escarole; about 6 packed cups)
- 1/2 cup fresh basil (chopped)
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NutritionView More
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480Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories480Calories from Fat260 |
| % DAILY VALUE |
| Total Fat29g45% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol145mg48% |
| Sodium180mg8% |
| Potassium750mg21% |
| Protein48g |
| Calories from Fat260 |
| % DAILY VALUE |
| Total Carbohydrate5g2% |
| Dietary Fiber2g8% |
| Sugars1g |
| Vitamin A70% |
| Vitamin C20% |
| Calcium10% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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