Ingredients
6 boned, skinned chicken thighs (1 lb total)
6 tbsp olive oil, divided
3/4 tsp smoke paprika
3/4 tsp regular paprika
1 tsp kosher salt
2 tsp finely chopped garlic
3 tbsp sherry vinegar
1 qt loosely packed arugula
1 qt loosely packed spinach
1/2 cup roaster red bell peppers, thinly sliced
1/2 cup salted, roasted Marcona almonds
1/2 cup shaved Manchego cheese
Preparation
Preheat oven to 425. In large bowl, rub chicken with 2 tbsp oil, 1/2 tsp each smoked paprika, regular paprika, and salt and the garlic. Lay the chicken on a rimmed baking sheet and roast until cooked through, about 20 minutes. Meanwhile, in small bowl, whisk together vinegar and 4 tbsp oil, 1/4 tsp each paprika and 1/2 tsp salt. Combine arugula, spinach, peppers adn almonds in large bowl., tossing gently to mix. Thinly slice hot chicken, add to salad, and toss with the dressing.
