Italian Chicken Salad in Lettuce Cups

Didn't get the lighting very pretty in this photo, but don't let that fool you into thinking this recipe is blah. It's almost a misnomer for this dish to be called a "chicken salad". It's kind of like that, but not creamy. It uses a vinaigrette instead of mayo or whatever is normally used in typical chicken salads. I serve this a lot at showers since it's hearty but light...perfect "lady food". I've served it in lettuce cups, as Giada suggests, open-faced on toasts, and most recently on croissants, sandwich style. Whatever the presentation, it usually receives great reviews and many "can you send me the recipe?"s.

Recipe from Giada De Laurentiis via Food Network

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

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 the lettuce cups.Drizzle more vinaigrette over the salads. Sprinkle with theParmesan 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 cup red wine vinegar

1/4 cup 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 ablender. With the machine running, gradually add the oil and blend until emulsified.

Yield: 1 3/4 cups