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

Instructions

1. 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.
2. 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.
3. Do-Ahead Tip: The chicken salad can be prepared 4 hours ahead and refrigerated. Just before serving, spoon the salad into the lettuce cups.
4. 1/2 cup red wine vinegar
5. 1/4 cup lemon juice
6. 2 teaspoons honey
7. 2 teaspoons salt
8. Freshly ground black pepper
9. 1 cup olive oil
10. Combine the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually add the oil and blend until emulsified.
11. Yield: 1 3/4 cups