4 c coarsely shredded cooked chicken
1 c roasted red and yellow bell peppers, coarsely chopped
1/2 small red onion, thinly slices
1/2 c chopped fresh Italian parsley leaves
1/2 c slivered almonds, toasted
1/4 c drained capers
1 c Red Wine Vinaigrette, recipe follows
Salt and black pepper
Butter lettuce leaves
1 (2-oz) piece Parmesan, shaved with vegetable peeler
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 lettuce cups to a plate and spoon the chicken salad into the lettuce cups. Drizzle more vinaigrette over the salads. Sprinkle with the Parmesan and serve.
Do-Ahead Tip: The chicken salad can be prepared 4 hours ahead and refrigerated. Just before serving, spoon the salad into the lettuce cups.
Red Wine Vinaigrette:
1/2 c red wine vinegar
1/4 c lemon juice
2 teaspoons honey
2 teaspoons salt
Freshly ground black pepper
1 cup olive oil
Combine the vinegar, lemon juice, honey, salt and pepper in a blender. With the machine running, gradually add the oil and blend until emulsified. Yield: 1 3/4 cups
Time: 30 minutes Serves: 6-8
This is great for a ladies' lunch. This recipe came from Giada's Family Dinners, published by Clarkson Potters.