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    Italian Chicken Salad in Lettuce Cups


    Source of Recipe


    Giada De Laurentiis, Everyday Italian

    Recipe Introduction


    Difficulty: Easy
    Prep Time: 40 minutes
    Cook Time: 8 minutes
    Yield: 12 servings

    List of 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




    Recipe



    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.


    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
    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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