Grilled Chicken Salad with Romesco Sauce
Grilled Chicken Salad with Romesco Sauce is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Season chicken on all sides with salt in a medium bowl.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionSeason 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 165°F, 12–15 minutes.
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 1/4 cup romesco sauce across each plate, then top with salad.
Sprinkle with paprika, if using.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.