Sonoma Chicken Salad in Lettuce Cups

Ingredients:

• 4 cups shredded cooked chicken breast (about 1 1/4 lbs.)
• 1 (15 oz.) jar roasted red and yellow bell peppers, drained & cut into strips
• 1 (6 oz.) jar marinated artichoke hearts, drained and coarsely chopped
• 1/4 cup thinly sliced red onion
• 1/4 cup chopped almonds, toasted
• 2 tbsp. chopped fresh flat-leaf parsley
• 2 tbsp. capers, rinsed & drained
• 1 recipe Red Wine Vinaigrette (see below)
• 6 large butterhead (Bibb or Boston) lettuce leaves
• 2 oz. Parmesan cheese, shaved

Makes 6 Servings

1. In a large bowl, combine chicken, roasted bell peppers, artichoke hearts, red onion, almonds, parsley, and capers. Drizzle with Red Wine Vinaigrette; toss gently to coat. Cover and chill for 1-24 hours.
2. To serve, place a lettuce leaf on each of six dinner plates. Spoon chicken salad onto lettuce leaves. Sprinkle with parmesan cheese.

Red Wine Vinaigrette:

 

In a small bowl, combine 2 tablespoons red wine vinegar and 1 tablespoon finely chopped shallot. Let stand for 5 minutes. Whisk in 1 1/2 teaspoons Dijon mustard. Add 2 tablespoons extra-virgin olive oil in a thin, steady stream, whisking constantly until combined. Stir in 1/8 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper. Makes about 1/3 cup.

 

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This colorful salad will quickly fill you up and leave you satisfied. The combination of shredded cooked chicken mixed with vegetables topped with a tangy vinaigrette will wake up your taste buds. You can use cooked pork tenderloin or turkey breast in this recipe and your salad will be delicious. This salad makes an elegant lunch or dinner any day of the week. You can even use grilled bell peppers and artichokes if you don't have jarred vegetables on hand.