Time: 50 min.
Complexity: easily
Servings: 12

This Italian salad of shredded grilled chicken, roasted bell peppers, and almonds is served on crisp lettuce leaves. It's a light, juicy, and low-calorie appetizer perfect for any occasion: a house party, a bachelorette party, a Sunday brunch, or a festive buffet. Before serving, the chicken salad is dressed with a red wine vinegar and honey vinaigrette, giving it a rich yet refreshing flavor. You can make it ahead of time and let it sit in the refrigerator, then divide it into edible bowls just before serving.

Ingredients:

Salad

• 10 cups shredded cooked chicken (3 store-bought) grilled chicken)
• 2 cups roasted red and yellow bell peppers, drained and coarsely chopped
• 1 and 1/4 cups thinly sliced ​​red onion
• 3/4 cup chopped fresh parsley leaves
• 3/4 cup toasted almond slivers
• 0.5 cups dried capers
• 1.5 cups (approximately) red wine vinegar dressing, recipe below
• 24 lettuce leaves (from about 3 large heads)
• 1 piece (110 g) Parmesan, grated with a vegetable peeler

Red wine vinegar dressing

• 0.5 cup red wine vinegar
• 1/4 cup lemon juice
• 2 teaspoons of honey
• 2 teaspoons of salt
• 1 cup olive oil

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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grilled chicken, lettuce, sweet pepper, red onion, wine vinegar, lemon juice, honey, Parmesan cheese, almond, capers

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Preparation:

Step 1
• In a large bowl, combine the chicken, bell pepper, onion, parsley, almonds, and capers with enough vinaigrette to moisten. Season the chicken salad with salt and pepper to taste.
Step 2
• Place 1 large lettuce leaf and 1 small leaf on each plate, overlapping them slightly. Spoon the chicken salad onto the leaves. Drizzle with a little dressing. Sprinkle with Parmesan cheese and serve.
  
  AdviceChicken salad can be made up to 4 hours in advance and refrigerated until serving. Just before serving, toss the salad into lettuce leaves.
Step 3
• Red wine vinegar dressing:
  
  Combine vinegar, lemon juice, honey, salt, and black pepper in a blender. With the blender running, gradually add olive oil and blend until emulsified.
  
  Exit: 1 and 3/4 tbsp.

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