spanish chicken salad

1/4 cup olive oil
3/4 cup slivered almonds
2 cloves garlic
1 tsp paprika
2 TBSP sherry vinegar
2 TBSP mayonnaise
salt and freshly ground pepper
green or red leaf lettuce, 1 head torn into bite-sized pieces
cooked chicken 4 cups (1 1/2 lb) shredded
sweet bell peppers 1 cup chopped

warm 2 tsp oil over medium heat, add almonds and toast , stirring until crisp and golden, 5-7 min. transfer to a plate. in a large bowl whisk together garlic, paprika, vinegar, mayonnaise, 1/2 tsp salt and a pinch of pepper. gradually whisk in the 1/4 cup oil until smooth.
add lettuce, chicken, almonds and bell peppers to vinaigrette and toss to coat evenly. arrange on individual plates and serve.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user SHANANDOA.