Italian Chicken Salad in Lettuce Cups

• 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

1. Toss the chicken, bell peppers, onion, parsley, almonds, and capers in a large bowl with enough vinaigrette to moisten.
2. Season the chicken salad with salt and pepper, to taste.
3. Arrange 1 large lettuce cup and 1 small lettuce cup on each plate, overlapping slightly.
4. Spoon the chicken salad into the lettuce cups.
5. Drizzle more vinaigrette over the salads.
6. Sprinkle with the Parmesan and serve.
7. Do-Ahead Tip: The chicken salad can be prepared 4 hours ahead and refrigerated.
8. Just before serving, spoon the salad into the lettuce cups.
9. 1/2 cup red wine vinegar
10. 1/4 cup lemon juice
11. 2 teaspoons honey
12. 2 teaspoons salt
13. Freshly ground black pepper
14. 1 cup olive oil
15. Combine the vinegar, lemon juice, honey, salt, and pepper in a blender.
16. With the machine running, gradually add the oil and blend until emulsified.
17. Yield: 1 3/4 cups

chicken, bell peppers, paper, fresh italian parsley, slivered almonds, capers, red wine vinaigrette, salt, butter, vegetable peeler

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/italian-chicken-salad-in-lettuce-cups-recipe.html (may not work)