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

25 MINPrep Time

12Servings

(1)

by Giada De Laurentiis

Beginner

Photo Credit: Elizabeth Newman

You must be signed in as a member to print this content

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

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.