Chicken Salad Lettuce Boats

In anticipation of summertime I thought I would share one of my favorite recipes for chicken salad. I tried this recipe for the first time at a wedding shower a couple years ago and I’ve been making chicken salad this way every since. They’re light, flavorful, and a much healthier alternative to normal chicken salad.
This recipe, from Giada de Laurentis, uses a light olive oil dressing instead of the usual mayo. Serve them in ‘lettuce boats’ as opposed to bread for a healthier twist. P.s. i’m sorry about the blurry photo… I don’t know how I didn’t take another.

Chicken Salad Lettuce Boats

Yield: 12 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
  • Red Wine Vinaigrette:
  • 1/2 cup red wine vinegar
  • 1/4 cup lemon juice
  • 2 teaspoons honey
  • 2 teaspoons salt
  • Freshly ground black pepper
  • 1 cup olive oil

Method

  • Directions
  • 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.
  • 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.
  • 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
  • Combine the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually add the oil and blend until emulsified.
  • Yield: 1 3/4 cups
  • Recipe courtesy Giada De Laurentiis
  • Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/italian-chicken-salad-in-lettuce-cups-recipe.html?oc=linkback
  • Notes

    The dressing makes 1 3/4 cups so you will have extra. Save it to marinade chicken, veggies, and top off salads.

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