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 1/4 cups paper-thin slices red onions
• 3/4 cup chopped fresh Italian parsley
• 3/4 cup slivered almond, toasted
• 1/2 cup drained capers

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

• 1/2 cup red wine vinegar
• 1/4 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. 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. 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. 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. 4

   Red Wine Vinaigrette:

5. 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. 6

   Yield: 1 3/4 cups.