Smoked chicken in lettuce leaves

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 510, total fat 37 G., saturated fats 5 G., proteins 39 G., carbohydrates 6 G., fiber 3 G., cholesterol 115 mg, sodium 610 mg, sugar 0 G.

To make this salad, you don't need to smoke the chicken. Chicken breasts are rubbed with smoked paprika and grilled. This imparts a delicious smoky flavor, which is even more intense when grilled over a charcoal grill. Serve the chicken thinly sliced on firm lettuce leaves (preferably from the center of the head), and top with a mayonnaise sauce with roasted garlic and sweet piquillo peppers. Juicy celery slices and crunchy salted almonds complement the chicken perfectly. This appetizer is perfect for picnics and home-cooked buffets.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 large skinless, boneless chicken breasts (about 0.7 kg)
1/4 cup extra-virgin olive oil
0.5 tsp smoked paprika
1 clove of garlic
3 canned piquillo peppers (2 whole, 1 thinly sliced)
1/3 cup mayonnaise
Juice of half a lemon
3 tbsp chopped fresh cilantro
16 small lettuce leaves (bibb or romaine lettuce)
2 stalks celery, thinly sliced
3 tbsp salted almonds, coarsely chopped

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken breasts, leaf lettuce, Boston salad, celery, piquillo pepper, paprika, almond

Cooking the dish according to the recipe:

Preheat the grill to high heat. In a medium bowl, toss the chicken with 1 tablespoon olive oil, paprika, 1/2 teaspoon salt, and a small amount of black pepper. Grill the chicken until cooked through and crispy, about 7 minutes per side. Let cool slightly, then slice thinly.
Meanwhile, prepare the dressing.In a small microwave-safe bowl, combine the garlic and the remaining 3 tablespoons olive oil; microwave until the garlic softens, about 1 minute. Transfer the garlic and oil to a blender, add 2 whole piquillo peppers, and blend until smooth. Transfer to a bowl and stir in the mayonnaise, lemon juice, and 2 tablespoons cilantro; season with salt and pepper to taste.

Evenly distribute the sliced chicken among the lettuce leaves; drizzle with the dressing. Top with celery, almonds, the remaining sliced piquillo pepper, and 1 tablespoon of cilantro.

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