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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 Red Wine Vinaigrette recipe follows, about
- Salt and freshly ground black pepper
- 24 leaves butter lettuce from about 3 large heads
- 1 piece Parmesan shaved with a vegetable peeler, 4-ounce
- Directions
- 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
- in Combine the vinegar lemon juice, honey, salt, and peppera blender. With the machine running, gradually add the oil and blend until emulsified.
- Yield: 1 3/4 cups
- freshly ground black pepper
- 1 cup olive oil
- in Combine the vinegar lemon juice, honey, salt, and peppera blender. With the machine running, gradually add the oil and blend until emulsified.
- Yield: 1 3/4 cups
Ingredients
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Instructions
- 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.
Recipe Notes
