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: 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

Servings: persons

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.

1426

kcal

Calories

Fat

Carbs

210

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 10 ingredients. The key ingredients include: 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, 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