Italian Chicken Salad in Lettuce Cups

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.

Italian Chicken Salad in Lettuce Cups



Prep Time

25 minutes




Giada De Laurentiis

Image of Italian Chicken Salad in Lettuce Cups


  • 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


  1. 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.
  2. 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.
  3. 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.
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1 comment

  • Author's avatar image
    Angela Grange

    Easy pretty delicious

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