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
  • 1¼ cups paper-thin slices red onion
  • ¾ cup chopped fresh Italian parsley leaves
  • ¾ cup slivered almonds, toasted
  • ½ cup drained capers
  • 1½ cups (about) Red Wine Vinaigrette, recipe follows
  • Salt and freshly ground black pepper
  • 24 butter lettuce leaves (from about 3 large heads)
  • 1 (115g) piece Parmesan, shaved with vegetable peeler
  • Red Wine Vinaigrette:
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.

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

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

Yield: 1 3/4 cups

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