Ideal summer dinner.
2 Tbsp. unsweetened almond butter3 small heads of Little Gem lettuce, leaves separated, or 1 romaine heart, cut into 2" pieces1 cup parsley leaves with tender stems1 Tbsp. fresh lemon juiceSeason 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. Let cool.Make the Romesco: 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 .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.
Spread about 1/4 cup romesco sauce across each plate, then top with salad. Sprinkle with paprika, if using.
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