Italian Chicken Salad in Lettuce Cups

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Yield: 4 servings
Prep Time: 40 min
Cook Time: 8 min
Total Time: 48 min

Ingredients

3½ C coarsly shredded shredded cooked chicken (1 rotisserie chicken)
1 C roasted red and yellow bell peppers, drained, patted dry, coarsely chopped
½ C paper-thin slices red onion
¼ C chopped Italian parsley leaves
¼ C slivered almonds, toasted

2 heaping Tbsp drained Capers
½ C red wine vinaigrette
Salt & freshly ground black pepper
8 butter lettuce leaves (1 large head)
1 (1½-ounce) pease Parmesan, shaved with vegetable peeler


Instructions

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.

Do-Ahead Tip:
The chicken salad can be prepared 4 hours ahead and refrigerated. Just before serving, spoon the salad into the lettuce cups.