Italian Chicken Salad in Lettuce Cups

(from msmar’s recipe box)

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

Source: Everyday Italian

Cook time: 8 minutes
Serves 12 people

Categories: Chicken, Italian, Main Dish

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 chopped fresh Italian parsley leaves
  • 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

Directions

  1. 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.

  2. 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.

  3. Red Wine Vinaigrette:

  4. 1/2 cup red wine vinegar

  5. 1/4 cup lemon juice

  6. 2 teaspoons honey

  7. 2 teaspoons salt

  8. Freshly ground black pepper

  9. 1 cup olive oil

  10. Combine the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually add the oil and blend until emulsified.

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