INGREDIENTS
4
Chicken breasts, boneless skinless
5 cups
Mesclun salad greens
2
Eggs whites, large
1
Kosher salt and freshly ground black pepper
1 1/2 tsp
Spanish pimenton or paprika
4 tbsp
Olive oil, extra-virgin
1 tbsp
Sherry vinegar
1 cup
Unblanched almonds
1 tbsp
Butter, unsalted