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Chicken Salad with Piquillo Peppers, Almonds, and Spicy Greens

['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']

Whisk vinegar and mustard in small bowl. Gradually whisk in oil; season dressing with salt and pepper.
Place chicken in large bowl. Warm drippings in microwave just until melted. Drizzle over chicken; toss to coat. Add green onions, 1/3 cup almonds, and peppers and toss. DO AHEAD Can be made 2 hours ahead. Cover and chill. Let dressing stand at room temperature.
Add greens, basil, and dressing to bowl with chicken; toss to coat. Season chicken salad to taste with salt and pepper. Sprinkle remaining 3 tablespoons toasted almonds over and serve.

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