Ingredients Jump to Instructions ↓

  1. 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

Instructions Jump to Ingredients ↑

  1. 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.

  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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