Italian Chicken Salad Cups

• 1/4 cup red wine vinegar
• 2 tablespoons lemon juice
• 1 teaspoon honey
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/2 cup olive oil
• 5 cups shredded cooked chicken
• 1 medium sweet red pepper, coarsely chopped
• 1 medium sweet yellow pepper, coarsely chopped
• 1/2 cup thinly sliced red onion
• 1/2 cup slivered almonds, toasted
• 1/4 cup drained capers
• Salt and pepper to taste
• 16 Bibb lettuce leaves
• 1/2 cup shredded Parmesan cheese

1. Place the first five ingredients in a blender. While processing, gradually add oil in a steady stream. Set aside.
2. In a large bowl, combine the chicken, sweet peppers, onion, almonds and capers; stir in vinaigrette. Season with salt and pepper. Refrigerate for at least 1 hour. Serve on lettuce; sprinkle with cheese.

red wine vinegar, lemon juice, honey, salt, freshly ground pepper, olive oil, chicken, sweet red pepper, sweet yellow pepper, red onion, slivered almonds, capers, salt, parmesan cheese

Taken from www.tasteofhome.com/recipes/italian-chicken-salad-cups/ (may not work)