Italian Chicken Salad in Lettuce Cups

Name: Italian Chicken Salad in Lettuce Cups
Prep time: 25 min
Total time: 25 min
Yield: 12
Ingredients: 10 cups coarsely shredded cooked chicken (from about 3 purchased roasted whole chickens); 2 cups roasted red and yellow bell peppers (drained, patted dry, and coarsely chopped); 1 1/4 cups paper-thin slices red onion; 3/4 cup slivered almonds (toasted); 1/2 cup drained capers; 1 1/2 cups about Red Wine Vinaigrette, recipe follows; Salt and freshly ground black pepper; 24 butter lettuce leaves (from about 3 large heads); 1 4-ounce piece Parmesan, shaved with vegetable peeler; 1/2 cup red wine vinegar; 1/4 cup lemon juice; 2 teaspoons honey; 2 teaspoons salt; Freshly ground black pepper; 1 cup olive oil

This is a great dish to serve for a light bite when entertaining, or as a perfect make-ahead light lunch for the work week.

Servings

Prep Time

25 minutes

Image of Italian Chicken Salad in Lettuce Cups

Ingredients

10 cups coarsely shredded cooked chicken (from about 3 purchased roasted whole chickens)
2 cups roasted red and yellow bell peppers (drained, patted dry, and coarsely chopped)
1 1/4 cups paper-thin slices red onion
3/4 cup slivered almonds (toasted)
1/2 cup drained capers
1 1/2 cups about Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
24 butter lettuce leaves (from about 3 large heads)
1 4-ounce piece Parmesan, shaved with vegetable peeler

Red Wine Vinaigrette:

1/2 cup red wine vinegar
1/4 cup lemon juice
2 teaspoons honey
2 teaspoons salt
Freshly ground black pepper
1 cup olive oil

Instructions

For the vinaigrette, combine the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually add the oil and blend until emulsified. It will make more than enough - store the remaining vinaigrette in an airtight container in the fridge for up to two weeks.
Toss the chicken, bell peppers, onion, parsley, almonds, and capers in a large bowl with enough vinaigrette to moisten. Season the chicken salad with salt and pepper, to taste.
Arrange 1 large lettuce cup and 1 small lettuce cup on each plate, overlapping slightly. Spoon the chicken salad into the lettuce cups. Drizzle more vinaigrette over the salads. Sprinkle with the Parmesan and serve.