Italian Chicken Salad in Lettuce Cups

janchpn's Note:

Recipe courtesy Giada De Laurentiis

• Total Time: 48 mins
• Prep Time: 8 mins
• Cook Time: 40 mins

Ingredients:

Servings: 12

• 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 ¼ cups paper-thin slices red onions
• ¾ cup chopped fresh Italian parsley
• ¾ cup slivered almond , toasted
• ½ cup drained capers

1 1/2 cups red wine vinegar and oil salad dressing

• ½ cup red wine vinegar
• ¼ cup lemon juice
• 2 teaspoons honey
• 2 teaspoons salt
• fresh ground black pepper
• 1 cup olive oil
• salt & freshly ground black pepper
• 24 butter lettuce leaves (from about 3 large heads)
• 4 ounces fresh parmesan cheese , shaved with vegetable peeler

Directions:

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.
2. 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.
3. Do-Ahead Tip: The chicken salad can be prepared 4 hours ahead and refrigerated. Just before serving, spoon the salad into the lettuce cups.
4. Red Wine Vinaigrette:
5. Combine the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually add the oil and blend until emulsified.
6. Yield: 1 3/4 cups.