Grilled Chicken Salad With Romesco Sauce Recipe

Ingredients

Preparation

45 minutes 1 hour

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.

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.

Step 8

Spread about 1/4 cup romesco sauce across each plate, then top with salad. Sprinkle with paprika, if using.