Categories: Sonoma Salad Phase 1
Ingredients
- 4 cups coarsely shredded cooked chicken breast (about 1 1/4 pounds)
- 1 15-ounce jar roasted red and yellow bell peppers, drained and cut into strips
- 1 6-ounce jar marinated artichoke hearts, drained and coarsely chopped
- 1/4 cup thinly sliced red onion
- 1/4 cup chopped almonds, toasted
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons capers, rinsed and drained
- 6 large butterhead (Bibb or Boston) lettuce leaves
- 2 ounces Parmesan cheese, shaved
- 2 Tablespoons red wine vinegar
- 1 Tablespoon shallots, finely chopped
- 1 1/2 Teaspoons Dijon-style mustard
- 2 Tablespoons Extra virgin olive oil
- 1/8 Teaspoon Kosher salt
- 1/8 Teaspoon Black ground pepper
Directions
-
In a large bowl combine chicken, roasted bell peppers, artichoke hearts, red onion, almonds, parsley, and capers. Drizzle with Red Wine Vinaigrette; toss gently to coat. Cover and chill for 1 to 24 hours.
-
To serve, place a lettuce leaf on each of six dinner plates. Spoon chicken salad onto lettuce leaves. Sprinkle with Parmesan cheese.
-
Red Wine Vinaigrette: In a small bowl combine 2 tablespoons red wine vinegar and 1 tablespoon finely chopped shallot. Let stand for 5 minutes. Whisk in 1 1/2 teaspoons Dijon-style mustard. Add 2 tablespoons extra-virgin olive oil in a thin, steady stream, whisking constantly until combined. Stir in 1/8 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper. Makes about 1/3 cup.