Meals Matter

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Contributed By: anuttamasm
Epicurious.com

This is a modified version of a recipe from Epicurious.com.

Ingredients

2 tbsp Red wine vinegar

1 tsp Dijon mustard

1/3 cup Extra-virgin olive oil

4 cups 1/2-inch cubes chicken (from rotisserie chicken)

3 tablespoons Drippings or 1 tbsp butter

1 cup Scallions, white and green

1/3 cup Plus 3 tablespoons slivered almonds, toasted

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

Preparation

Whisk vinegar and mustard in small bowl. Gradually whisk in oil; season dressing with salt and pepper.

Place chicken in large bowl. Warm drippings/butter in microwave just until melted. Drizzle over chicken; toss to coat. Add scallions, 1/3 cup almonds, and peppers and toss.

Add greens, basil, and dressing to bowl with chicken; toss to coat. Season chicken salad to taste with salt and pepper. Sprinkle remaining 3 tablespoons toasted almonds over and serve.

Cook's Notes

Nutritional info is for entire recipe.

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