Best Spicy Crunchy Chicken Salad In Lettuce Cups Recipes

Italian Chicken Salad in Lettuce Cups image

Provided by Giada De Laurentiis

Time 48m

Yield 12 servings

Number Of Ingredients 10

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

Steps:

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.
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
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

Yield serves 4 to 6

Number Of Ingredients 20

1 tablespoon jasmine rice or another long-grain rice
Coarse salt
1 pound ground chicken
Lime-Chile Dressing (recipe follows)
1/4 cup chopped fresh Thai basil, plus more for garnish
1/4 cup chopped fresh cilantro, plus more for garnish
Freshly ground pepper
1 head Boston lettuce, leaves separated
1 carrot, peeled and cut into matchsticks
1/2 daikon radish, peeled and cut into matchsticks
3 tablespoons salted, roasted peanuts, chopped
5 tablespoons fresh lime juice
3 tablespoons Asian fish sauce
2 tablespoons rice-wine vinegar
1 tablespoon sugar
2 fresh red hot chiles, finely chopped
2 garlic cloves, minced
2 shallots, thinly sliced
2 tablespoons finely chopped fresh cilantro
(makes about 1/2 cup)

Steps:

Toast the rice in a dry nonstick skillet over medium-high heat until deep golden, 1 to 2 minutes. Coarsely grind with a mortar and pestle or in a food processor.
Bring a medium pot of water to a boil; add 1 tablespoon salt. Boil the chicken, separating it into pieces with a spoon, until cooked through, 3 to 4 minutes.
Transfer the chicken to a medium bowl with a slotted spoon; reserve 1/4 cup cooking liquid. Add the dressing, rice, herbs, and cooking liquid; toss. Season with salt and pepper.
For each serving, put about 1/4 cup chicken in a lettuce leaf. Garnish with carrot, daikon, basil, cilantro, and nuts.
Stir together all ingredients except the cilantro, and let stand at least 15 minutes (and up to a day in the refrigerator). When ready to serve, stir in the cilantro.