Tweet
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, (the receipe is at the end of this)
Salt and freshly ground black pepper
24 butter lettuce leaves (from about 3 large heads)
1 (4-ounce) piece Parmesan, shaved with vegetable peeler
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.
you can also prepare the chicken salad 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
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, (the receipe is at the end of this)
Salt and freshly ground black pepper
24 butter lettuce leaves (from about 3 large heads)
1 (4-ounce) piece Parmesan, shaved with vegetable peeler
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.
you can also prepare the chicken salad 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