Spanish-Style Chicken Salad with Roasted Red Pepper Dressing

1/2 cup extra-virgin olive oil
3 tablespoons sherry or balsamic vinegar
10 oz jarred roasted red peppers, drained and diced (about 1 1/3 cups)
1 small garlic clove, minced or pressed (1/2 teaspoon)
1/4 tsp salt
1/2 tsp black pepper
1 small shallot, minced (about 2 tbsp)
3 tbsp minced parsley
2 celery ribs, sliced thinly (about 1 1/4 cups)
1/2 cup green olived, chopped
5 cups shredded roast chicken, room temperature
1/2 cup sliced almonds, toasted

Puree oil, vinegar, 2/3 cup red peppers, garlic, salt, and black pepper in blender until smooth. Transfer to bowl

Add shallot, parsley, celery, olives, and remaining red peppers to vinaigrette; stir to combine. Add chicken and toss gently to combine; let stand at room temperature 15 minutes. Adjust seasoning with salt and pepper if desired. Serve over romaine and sprinkle with 1 1/2 tbsps of almonds.

Serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user XTMONT.