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Grilled Chicken Salad with Romesco Sauce

['1 lb. skinless, boneless chicken thighs', '1 tsp. kosher salt', '3 Tbsp. sherry vinegar or red wine vinegar', '2 garlic cloves, finely grated', 'Vegetable oil (for grill)', 'Vegetable oil (for grill)', '2 large red bell peppers', '1 garlic clove, finely grated', '2 Tbsp. sherry vinegar or red wine vinegar', '2 Tbsp. unsweetened almond butter', '1 Tbsp. extra-virgin olive oil', '1 1/4 tsp. kosher salt', '1/4 tsp. cayenne pepper', '3 small heads of Little Gem lettuce, leaves separated, or 1 romaine heart, cut into 2" pieces', '2 mini seedless cucumbers, halved lengthwise, sliced into half moons', '1/2 red onion, thinly sliced', '1 cup parsley leaves with tender stems', '1/2 tsp. kosher salt', '1/4 tsp. freshly ground black pepper', '2 Tbsp. extra-virgin olive oil', '1 Tbsp. fresh lemon juice', 'Hot smoked paprika (for serving; optional)']

Season 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.
Do Ahead: Chicken can be grilled 4 days ahead. Transfer to an airtight container and chill.
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 .
Do Ahead: 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. Pour oil and lemon juice over and toss to coat.
Spread about 1/4 cup romesco sauce across each plate, then top with salad. Sprinkle with paprika, if using.

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