MM MM GOOD

OK Jodie here it goes....

Italian Chicken Salad in Lettuce Cups
Giada de Laurentiis with a twist from Keith

Prep Time 40 minutes
Cook Time 8 minutes
Serves 12 Servings


10 cups coarsely shredded cooked chicken (from about 3 purchased whole chickens if want)
2 cups roasted red peppers, drain, patted dry, and coarsely chopped
1 shallot, thinly sliced
1/2 cup chopped fresh Italian parsley leaves
1/2 cup chopped fresh basil
3/4 cup slivered almonds, toasted
1/2 grated Parmesan cheese
1 lemon, zested finely
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

Toss the chicken, red peppers, shallot, parsley, basil, almonds, Parmesan cheese, and lemon zest 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:

1/2 cup red wine vinegar
1/4 cup lemon juice (fresh lemon is the best / use the juice from the zested lemon)
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