Italian Chicken Salad in Lettuce Cups

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 ¼ cups paper-thin slices red onions
  • ¾ cup chopped fresh Italian parsley
  • ¾ cup slivered almonds, toasted
  • ½ cup drained capers
  • ½ cup red wine vinegar
  • + 6 more ingredients
    • ¼ cup lemon juice
    • 2 teaspoons honey
    • 2 teaspoons salt
    • 1 cup olive oil
    • 24 butter lettuce leaves (from about 3 large heads)
    • 4 ounces fresh parmesan cheese, shaved with vegetable peeler

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 in...

View full recipe at SpringPad

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