Italian Chicken Salad in Lettuce Cups Recipe : Giada De Laurentiis : Food Network


  • 10 cups coarsely shredded cooked chicken (from about 3 purchased roasted whole chickens)
  • 2 cups roasted red and
  • 1 ¼ cups paper-thin slices red onion
  • ¾ cup chopped fresh
  • ¾ cup slivered almonds, toasted
  • ½ cup drained capers
  • 1 ½ cups (about) Red Wine Vinaigrette, recipe follows
  • + 2 more ingredients
    • Salt and freshly ground black pepper
    • 241 (4-ounce) piece Parmesan, shaved with

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 t...

View full recipe at SpringPad


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