Spanish-Style Chicken Salad

Ingredients

• 0.5 cup roasted marcona almonds salted
• 1 qt baby arugula loosely packed
• 1 qt baby spinach loosely packed
• 2 teaspoons garlic finely chopped
• 1 teaspoon kosher salt divided
• 0.5 cup manchego cheese shaved
• 6 tablespoons olive oil extra-virgin divided
• 0.8 teaspoon regular paprika divided
• 0.8 teaspoon paprika smoked sweet spanish divided
• 0.5 cup roasted bell peppers red dry thinly sliced
• 3 tablespoons sherry vinegar 
• 6  boned (1 lb. total)

Equipment

• bowl
• baking sheet
• oven
• whisk

Directions

1. Preheat oven to 42
2. In a large bowl, rub chicken with 2 tbsp. oil; 1/2 tsp. each smoked paprika, regular paprika, and salt; and the garlic.
3. Lay chicken on a rimmed baking sheet and roast until cooked through, about 20 minutes.
4. 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.
5. 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.
6. Divide salad among plates and scatter with cheese.
7. Serve with remaining dressing on the side.