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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 10 cups coarsely shredded cooked chicken (from about 3 purchased roasted whole chickens)2 cups roasted red and yellow bell peppers (drained, patted... giadzy.com

Italian Chicken Salad in Lettuce Cups

20190108_174432_10358_1069451.jpeg20190108_174432_10358_1069452.jpeg20190108_174522_10358_1069453.jpeg
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  • 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
Serves 12

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.

Make-Ahead Tip: The chicken salad can be prepared 4 hours ahead and refrigerated. Just before serving, spoon the salad into the lettuce cups.

Italian Chicken Salad in Lettuce Cups

Photo of lizzynewm

Recipe by Giada De Laurentiis

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

Serves: 
12 people
Cooking Level: 
Prep Time
25 minutes
Cook Time
Inactive Time
Total Time
25 minutes

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.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Italian Chicken Salad in Lettuce Cups

Photo Credit: Elizabeth Newman

20190108_174432_10358_1069451.jpeg20190108_174432_10358_1069452.jpeg20190108_174522_10358_1069453.jpeg
20190108_174432_10358_1069451.jpeg
20190108_174432_10358_1069452.jpeg
20190108_174522_10358_1069453.jpeg

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

Serves: 
12 people
Cooking Level: 
Prep Time
25 minutes
Cook Time
Inactive Time
Total Time
25 minutes

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.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
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