Grilled Chicken Salad with Romesco Sauce

A fresh and flavorful salad featuring grilled chicken thighs served over crisp lettuce with a rich homemade romesco sauce made from grilled red peppers and almond butter. Perfect for a healthy and satisfying meal.

4 servings

1 hr 15 min

Published October 4, 2025

Ingredients

•1 lb skinless, boneless chicken thighs
•1 tsp kosher salt
•3 Tbsp sherry vinegar
•2 cloves garlic
•2 Tbsp vegetable oil
•2 Tbsp vegetable oil
•2 whole red bell peppers
•1 clove garlic
•2 Tbsp sherry vinegar
•2 Tbsp unsweetened almond butter
•1 Tbsp extra-virgin olive oil
•1¼ tsp kosher salt
•¼ tsp cayenne pepper
•3 heads Little Gem lettuce
•2 whole mini seedless cucumbers
•½ whole red onion
•1 cup parsley leaves
•½ tsp kosher salt
•¼ tsp black pepper
•2 Tbsp extra-virgin olive oil
•1 Tbsp lemon juice
•1 pinch hot smoked paprika

Cooking Instructions

1.
Season chicken on all sides with salt in a medium bowl. Add vinegar and garlic and toss to coat. Let sit 15 minutes.
15 min
2.
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. Let cool.
15 min
3.
Do Ahead: Chicken can be grilled 4 days ahead. Transfer to an airtight container and chill.
4.
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.
20 min
5.
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 .
10 min
6.
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.
7.
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.
10 min
8.
Spread about 1/4 cup romesco sauce across each plate, then top with salad. Sprinkle with paprika, if using.
5 min

Ingredients

•1 lb skinless, boneless chicken thighs

•1 tsp kosher salt

•3 Tbsp sherry vinegar

•2 cloves garlic

•2 Tbsp vegetable oil

•2 whole red bell peppers

•1 clove garlic

•2 Tbsp sherry vinegar

•2 Tbsp unsweetened almond butter

•1 Tbsp extra-virgin olive oil

•1¼ tsp kosher salt

•¼ tsp cayenne pepper

•3 heads Little Gem lettuce

•2 whole mini seedless cucumbers

•½ whole red onion

•1 cup parsley leaves

•½ tsp kosher salt

•¼ tsp black pepper

•2 Tbsp extra-virgin olive oil

•1 Tbsp lemon juice

•1 pinch hot smoked paprika

Cooking Instructions

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

15 min

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. Let cool.

15 min

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.

20 min

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 .

10 min

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.

10 min

Spread about 1/4 cup romesco sauce across each plate, then top with salad. Sprinkle with paprika, if using.

5 min