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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 [...]
Read the recipe at epicurious.com
