Meals Matter

Print Recipe: 4x6  | Full Page Add to Meal Planner Add to Cookbook Add to Shopping List Read/Add Comments

Contributed By: anishafatima
Food.com

This can be for lunch or a appetizer or even an entree

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

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

Preparation

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.

Combine the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually add the oil and blend until emulsified.

Cook's Notes

Do-Ahead Tip: The chicken salad can be prepared 4 hours ahead and refrigerated. Just before serving, spoon the salad into the lettuce cups.

Rate This Recipe

Scroll over the empty stars to rate.       Add a Recipe Comment