Italian Chicken Salad in Lettuce Cups

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  • Level: Easy
  • Total: 48 min
  • Prep: 40 min
  • Cook: 8 min
  • Yield: 12 servings
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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. 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.
  3. 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. 1/2 cup red wine vinegar
  2. 1/4 cup lemon juice
  3. 2 teaspoons honey
  4. 2 teaspoons salt
  5. Freshly ground black pepper
  6. 1 cup olive oil
  7. Combine the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually add the oil and blend until emulsified.
  8. Yield: 1 3/4 cups