Photo: Iain Bagwell; Styling: Karen Shinto
Total Time:
40 Mins
Serves 4

For a warm salad, have the greens prepped and ready to dress when the hot chicken comes out of the oven. Using two kinds of paprika makes the dressing a little smoky and a little sweet.

How to Make It

Step 1

Preheat oven to 425°. In a large bowl, rub chicken with 2 tbsp. oil; 1/2 tsp. each smoked paprika, regular paprika, and salt; and the garlic. Lay chicken on a rimmed baking sheet and roast until cooked through, about 20 minutes.

Step 2

Meanwhile, in a small bowl, whisk together vinegar and 4 tbsp. oil, 1/4 tsp. each smoked paprika and regular paprika, and 1/2 tsp. salt.

Step 3

Combine arugula, spinach, peppers, and almonds in a large bowl, tossing gently to mix. Thinly slice hot chicken, add to salad, and toss with half the dressing.

Step 4

Divide salad among plates and scatter with cheese. Serve with remaining dressing on the side.

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