Recipes : Italian Chicken Salad in Lettuce Cups : Food Network

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Italian Chicken Salad in Lettuce Cups
Recipe courtesy Giada De Laurentiis

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
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.

Ingredients
Red Wine Vinaigrette:

Directions
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