Grilled Chicken Salad with Romesco Sauce

Ingredients for Grilled Chicken Salad with Romesco Sauce

• 450g skinless, boneless chicken thighs

• 1 tesked kosher salt

• 3 tablespoons sherry vinegar or red wine vinegar

• 2 vitlöksklyftor, fint rivna

• Vegetable oil (for grill)

• Vegetable oil (for grill)

• 2 large red peppers

• 1 vitlöksklyfta, fint riven

• 2 tablespoons sherry vinegar or red wine vinegar

• 2 tablespoons unsweetened almond butter

• 1 matsked extra jungfruolivolja

• 1 1/4 teaspoons kosher salt

• 1/4 teskedar cayennepeppar

• 3 small heads of Little Gem lettuce, leaves separated, or 1 cos heart, cut into 2" pieces

• 2 mini seedless cucumbers, halved lengthwise, sliced into half moons

• 1/2 red onion, thinly sliced

• 1 cup parsley leaves with tender stems

• 1/2 teskedar kosher salt

• 1/4 teskedar nymalen svartpeppar

• 2 matskedar extra jungfruolivolja

• 1 matsked färsk citronsaft

• Hot smoked paprika (for serving

• valfritt)

Season chicken on all sides with salt in a medium bowl. Add vinegar and garlic and toss to coat. Let sit 15 minutes.

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 74°C, 12–15 minutes. Let cool.

Do Ahead: Chicken can be grilled 4 days ahead. Transfer to an airtight container and chill.

Lightly brush grill grate with vegetable oil. Grill peppers over high heat, turning occasionally, until skins are blackened and blistered all over, 15–20 minutes. Transfer to a large bowl, cover with plastic wrap, and let sit until cool enough to handle.

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 .

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.

Thinly slice chicken. Transfer to a large bowl. Add lettuce, cucumbers, onion, and parsley. Season with salt and pepper and toss to combine. Pour oil and lemon juice over and toss to coat.

Spread about 60ml romesco sauce across each plate, then top with salad. Sprinkle with paprika, if using.

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