Italian Chicken Salad in Lettuce Cups

Name: Italian Chicken Salad in Lettuce Cups
Yield: 4 to 6 servings
Ingredients: 1/2 cup slivered almonds; 1 pound farfalle pasta; 4 cups coarsely shredded cooked chicken (from about 1 1/2 purchased roasted whole chickens); 1/2 cup diced roasted red bell pepper (about 1 pepper); 1/2 cup diced roasted yellow bell pepper (about 1 pepper); 1/2 red onion, thinly sliced; 1/2 cup chopped fresh flat-leaf parsley; 1/4 cup drained capers; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 1/4 cups Red Wine Vinaigrette (page 229); 12 butter lettuce leaves (from about 2 heads); 2-ounce chunk of Parmesan cheese, shaved with a vegetable peeler

January 26, 2012

I rely on this dish whenever I’m hosting a ladies’ lunch or wedding shower, or when I just want something tasty and healthy in the refrigerator to snack on. The trick here is using a purchased, roasted whole chicken. It’s important to use a whole chicken because it stays moister and more tender than precooked breasts.

Recipe notes

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