Chicken Salad with Piquillo Peppers Almonds and Spicy Greens

Ingredients

• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 /3 cup extra-virgin olive oil
• 4 cups 1/2-inch cubes chicken plus 3 tablespoons drippings reserved from Roast Chicken with Spanish Paprika
• 1 cup thinly sliced green onions
• 1 /3 cup plus 3 tablespoons slivered almonds, toasted
• 4 piquillo peppers or 1 roasted red bell pepper from jar, well drained, cut lengthwise into 1/4-inch-wide strips
• 6 ounces assorted spicy salad greens (such as watercress, frisée, baby arugula, and hearts of escarole; about 6 packed cups)
• 1 /2 cup chopped fresh basil

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