Italian Chicken Salad in Lettuce Cups Recipe

Name: Italian Chicken Salad in Lettuce Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

1
Preheat the oven to 350F.
2
Spread the almonds on a small baking sheet in a single layer.
3
Bake until golden brown, about 10 minutes.
4
Remove from the oven and transfer to a bowl to cool.
5
Bring a large pot of salted water to a boil over high heat.
6
Add the pasta and cook until tender, stirring occasionally, 10 to 12 minutes.
7
Drain.
8
In a large bowl, combine the pasta with the chicken, bell peppers, onion, parsley, almonds, capers, salt, and pepper.
9
Drizzle with 1 cup of the vinaigrette and toss gently.
10
Arrange 1 large lettuce leaf and 1 small lettuce leaf on each plate, overlapping slightly.
11
Spoon the chicken salad into the lettuce cups.
12
Drizzle the remaining 1/4 cup of vinaigrette over the salads.
13
Garnish with shavings of the Parmesan cheese and serve.

1215

kcal

Calories

Fat

105

Carbs

117

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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), and more.

Yes, Italian Chicken Salad in Lettuce Cups falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Italian Chicken Salad in Lettuce Cups

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions