Spanish Chicken Salad with Manchego and Roasted Almonds

Name: Spanish Chicken Salad with Manchego and Roasted Almonds
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1½ lb (680 g) boneless, skinless chicken breasts; ½ tsp (3 g) kosher salt, for poaching; black pepper, freshly ground, to taste; 1 fresh bay leaf; ¾ cup (90 g) sliced almonds; 4 oz (115 g) Manchego cheese, cut into ¼-inch cubes or thin matchsticks; 3 oz (85 g) quince paste (membrillo), cut into small dice; 3 tbsp (45 ml) sherry vinegar; ½ tsp (3 g) Dijon mustard; 1 garlic clove, minced; ¼ cup (60 ml) extra-virgin olive oil; 1 medium (40 g) shallot, minced; smoked paprika, to taste (optional); 1 medium (150 g) red bell pepper, finely diced; 1 medium (75 g) celery stalk, finely diced; 2 (20 g) green onion, thinly sliced; 4 cup (120 g) mixed salad greens, loosely packed (optional)

From the MyKitchenBank Kitchen

A vibrant assembled salad combining tender shredded chicken with sharp Manchego cheese, toasted almonds, and sweet quince paste, all bound together with a bright sherry vinaigrette. This dish draws on Spanish flavors and is perfect for lunch, light dinners, or as part of a composed spread.

Prep: 25 min
Cook: 15 min
Wait: 15 min
Total: 55 min
Makes: 4 servings (about 2 cups salad per person)

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Ingredients

4 servings

1½ lb (680 g) boneless, skinless chicken breasts
½ tsp (3 g) kosher salt, for poaching
black pepper, freshly ground, to taste
1 fresh bay leaf
¾ cup (90 g) sliced almonds
4 oz (115 g) Manchego cheese, cut into ¼-inch cubes or thin matchsticks
3 oz (85 g) quince paste (membrillo), cut into small dice
3 tbsp (45 ml) sherry vinegar
½ tsp (3 g) Dijon mustard
1 garlic clove, minced
¼ cup (60 ml) extra-virgin olive oil
1 medium (40 g) shallot, minced
smoked paprika, to taste (optional)
1 medium (150 g) red bell pepper, finely diced
1 medium (75 g) celery stalk, finely diced
2 (20 g) green onion, thinly sliced
4 cup (120 g) mixed salad greens, loosely packed (optional)

Equipment (5)

Large skillet or sauté pan
Small bowl for vinaigrette
Large mixing bowl
Sharp knife and cutting board
Skimmer or slotted spoon

Steps

Before you start

Bring chicken breasts to room temperature for even cooking
Toast the almonds before the salad assembly so they're ready
Have all ingredients prepped and at hand for quick assembly

1
Poach the chickenOven 165°F / 75°C
- Place chicken breasts in a large skillet and cover with water by about 1 inch.
- Add ½ tsp kosher salt and the bay leaf.
- Bring to a boil over medium-high heat, then immediately reduce to medium-low.
- Simmer gently for 12–15 minutes, until the chicken is cooked through and registers 165°F (74°C) at the thickest part.
- The water should barely bubble.
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Ready when: Chicken reaches 165°F (74°C) internally, no pink at center when cut
Tip: Keep the heat moderate so the chicken poaches gently and stays tender; a rolling boil makes it tough.
2
Cool and shred chicken
- Transfer the cooked chicken to a cutting board using a slotted spoon and let it rest for 2 minutes.
- Once cool enough to handle, shred it into bite-sized pieces with two forks or by hand, breaking up any large chunks.
- Season lightly with salt and pepper to taste.
- Set aside.
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Ready when: Chicken is cool enough to touch and easily pulls apart
Tip: Shred while the chicken is still warm—it's easier and absorbs flavors better from the vinaigrette.
3
Toast the almonds
- In a dry skillet over medium heat, toast the sliced almonds for 3–4 minutes, stirring frequently, until they are fragrant and lightly golden.
- Watch carefully to prevent burning.
- Pour onto a plate to cool.
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Ready when: Almonds are fragrant and light golden in color
Tip: Toasting deepens the flavor; raw almonds will taste bland in the finished salad.
4
Prepare the vinaigrette
- In a small bowl, whisk together 3 tbsp (45 ml) sherry vinegar, ½ tsp Dijon mustard, minced garlic, and minced shallot.
- Let sit for 1 minute to allow garlic to soften slightly.
- Slowly drizzle in ¼ cup (60 ml) extra-virgin olive oil while whisking constantly to emulsify.
- Season with salt and black pepper to taste, and add a pinch of smoked paprika if using.
- Taste and adjust for balance.
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Ready when: Vinaigrette is emulsified and well seasoned
Tip: Whisk steadily to create a stable emulsion; if it breaks, whisk in a teaspoon of water to rescue it.
5
Assemble the salad components
- In a large mixing bowl, combine the shredded chicken, diced red bell pepper, diced celery, sliced green onion, diced Manchego cheese, diced quince paste, and toasted almonds.
- Pour the sherry vinaigrette over everything and toss gently but thoroughly to coat all ingredients evenly.
- Let sit for 2–3 minutes so flavors meld.
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Ready when: All ingredients are evenly coated and combined
Tip: Don't over-toss or you'll break up the cheese and quince paste; fold gently with a rubber spatula.
6
Serve the salad
- Serve the chicken salad on a bed of mixed greens if desired, or as a composed salad.
- Spoon onto plates or a platter and drizzle with any extra dressing from the bowl.
- Taste once more and adjust seasoning before serving.
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Ready when: Salad is arranged and ready to eat
Tip: Serve at room temperature or chilled, depending on preference; this salad is equally good either way.

Good to know

Tips

Toast your own almonds rather than buying pre-roasted for maximum freshness and control over the final flavor.
Manchego varies in age—younger cheeses are creamy and mild, while aged versions are hard and intensely sharp. Choose based on preference, but aged works beautifully in this salad.
If quince paste is unavailable, check specialty or Spanish markets, or look for it online; it's worth the search for authentic Spanish flavor.
This salad pairs beautifully with a crisp Spanish wine like Albariño or a dry sherry as an aperitif.

Make ahead

The shredded chicken and vinaigrette can be made up to 1 day ahead. Store chicken in the refrigerator in an airtight container and vinaigrette in a sealed jar. Assemble the salad no more than 1–2 hours before serving so the Manchego stays firm and the quince paste doesn't soften too much.

Storage & reheating

Room temperature: serve within 1 hour of assembly. Refrigerator: store the individual components (cooked chicken, vinaigrette, vegetables, cheese) separately in airtight containers for up to 3 days. Do not store assembled salad, as it will become soggy. To reheat: warm shredded chicken gently in a skillet with a splash of vinaigrette if desired, or serve cold straight from the fridge.

Substitutions

Manchego cheese → Gruyère or aged Gouda. Both have sharp, nutty flavors similar to Manchego, though they're not Spanish. Aged Cheddar works too but is slightly milder.
quince paste (membrillo) → dried figs or dried apricots, finely chopped. These add sweetness and chew; use 2 oz (55 g) instead for similar sweetness level.
sherry vinegar → red wine vinegar mixed with a pinch of honey. Sherry vinegar is slightly sweet and complex; this combination approximates that balance.
sliced almonds → roasted hazelnuts or toasted walnuts. Both provide a similar nutty crunch; hazelnuts are closer in flavor profile to Spanish cooking traditions.