ITALIAN CHICKEN SALAD IN LETTUCE CUPS

Italian Chicken Salad in Lettuce Cups image

Yield 4 to 6 servings

Number Of Ingredients 13

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

Steps:

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