Italian Chicken Salad in Lettuce Cups |
|
 |
Prep Time: 8 Minutes Cook Time: 40 Minutes |
Ready In: 48 Minutes Servings: 12 |
|
Recipe courtesy Giada De Laurentiis 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 almonds, toasted |
1/2 cup drained capers |
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. 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 into the lettuce cups. Drizzle more vinaigrette over the salads. Sprinkle with the Parmesan and serve.
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. Red Wine Vinaigrette:
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. Yield: 1 3/4 cups.
|
|