Italian Chicken Salad in Lettuce Cups (Giada De Laurentiis) |
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Prep Time: 40 Minutes Cook Time: 8 Minutes |
Ready In: 48 Minutes Servings: 12 |
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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 onion |
3/4 cup chopped fresh italian parsley leaves |
3/4 cup slivered almonds, toasted |
1/2 cup drained capers |
1 1/2 cups (about) red wine vinaigrette, recipe follows |
salt and freshly ground black pepper |
24 butter lettuce leaves (from about 3 large heads) |
1 (4-ounce) piece parmesan, 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. 1/2 cup red wine vinegar
6. 1/4 cup lemon juice
7. 2 teaspoons honey
8. 2 teaspoons salt
9. Freshly ground black pepper
10. 1 cup olive oil
11. Combine the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually add the oil and blend until emulsified.
12. Yield: 1 3/4 cups
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