Smoked chicken in lettuce leaves

Ingredients:

• 2 large skinless, boneless chicken breasts (about 0.7 kg)
• 1/4 cup extra-virgin olive oil
• 0.5 tsp smoked paprika
• 1 clove of garlic
• 3 canned piquillo peppers (2 whole, 1 thinly sliced)
• 1/3 cup mayonnaise
• Juice of half a lemon
• 3 tbsp chopped fresh cilantro
• 16 small lettuce leaves (bibb or romaine lettuce)
• 2 stalks celery, thinly sliced
• 3 tbsp salted almonds, coarsely chopped

Preparation:

1. Preheat the grill to high heat. In a medium bowl, toss the chicken with 1 tablespoon olive oil, paprika, 1/2 teaspoon salt, and a small amount of black pepper. Grill the chicken until cooked through and crispy, about 7 minutes per side. Let cool slightly, then slice thinly.
2. Meanwhile, prepare the dressing.In a small microwave-safe bowl, combine the garlic and the remaining 3 tablespoons olive oil; microwave until the garlic softens, about 1 minute. Transfer the garlic and oil to a blender, add 2 whole piquillo peppers, and blend until smooth. Transfer to a bowl and stir in the mayonnaise, lemon juice, and 2 tablespoons cilantro; season with salt and pepper to taste.
3. Evenly distribute the sliced ​​chicken among the lettuce leaves; drizzle with the dressing. Top with celery, almonds, the remaining sliced ​​piquillo pepper, and 1 tablespoon of cilantro.