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Mediterranean Chicken Salad in Lettuce Cups

Almonds, Appetizers, Artichoke Hearts, Capers, Chicken, Dijon-Style Mustard, Jared Roasted Peppers, Lettuce, Lunch, Nuts & Seeds, Oil, Olive Oil, Parmesan Cheese, Parsley, Pumpkin, Recipe, Red Onion, Red Wine Vinegar, Salad, Summer Grilling, Vinegar, What's in Your Cupboard?

Servings

6

Ready In:

1-24 Hours

Prep Time:

30 Minutes

Ingredients

  • 4 cups coarsely shredded cooked chicken breast (about 1¼ pounds)

  • 1 15-ounce jar roasted red and yellow bell peppers, drained and coarsely chopped

  • 1 6-ounce jar marinated artichoke hearts, drained and coarsely chopped

  • ¼ cup thinly sliced red onion

  • ¼ cup chopped almonds, toasted

  • 2 tablespoons chopped fresh flat-leaf parsley

  • 2 tablespoons capers, drained

    Red Wine Vinaigrette (below)

  • 6 large Bibb or Boston lettuce leaves

    ½ cup shaved Parmesan cheese (2 ounces)

Directions

Step 1

In a large bowl, combine chicken, roasted bell pepper, artichokes, onion, almonds, parsley, and capers. Drizzle with the Red Wine Vinaigrette; toss gently to coat. Cover and chill for 1 to 24 hours.

Step 2

To serve, divide lettuce leaves among six dinner plates. Spoon chicken mixture onto lettuce leaves. Sprinkle with Parmesan cheese.

Red Wine Vinaigrette:

In a small bowl, combine 2 tablespoons red wine vinegar and 1 tablespoon finely chopped shallot. Let stand for 5 minutes. Whisk in 1½ teaspoons Dijon-style mustard. Add 2 tablespoons extra-virgin olive oil in a thin, steady stream, whisking constantly until combined. Stir in ⅛ teaspoon kosher salt and & teaspoon freshly ground black pepper.