Sorry to have been m.i.a. last week. Things got bizzay!...and sleep became the priority over blogging. Anyway, I'm back now...with an easy, light appetizer recipe from my girl, Giada.
I made this recipe a while back for Abe's birthday dinner. I was looking for a quick recipe to add to the other Italian-ish themed dishes (although I'm not quite sure what makes this Italian besides that fact that Giada says it is...oh, or maybe the Italian parsley?) Regardless, it's a keeper. I was craving it again recently, so my measurements are for 1 rotisserie chicken, which is still a lot. But it's light, super simple, and versatile. Serve in a lettuce cup, with crackers, or even in a sandwich. I tweeked it ever so slightly (namely just took out the capers and reduced the oil in the vinaigrette). Enjoy.
Shredded chicken from 1 rotisserie chicken
1/2 cup thinly sliced red onion
3/4 cup chopped roasted red + yellow bell peppers
1/4 cup fresh Italian parsley, chopped
Salt + Pepper
1/4 cup slivered or sliced almonds, toasted
butter lettuce leaves
For the Red Wine Vinaigrette:
1/8 cup lemon juice
1 teaspoon honey
1 teaspoon salt
Freshly ground black pepper
4 tablespoons olive oil
Combine all the ingredients in a bow and whisk with a fork; slowly add the oil until well incorporated.
For the Chicken Salad, toss together the shredded chicken, bell peppers, onion,
parsley. Add enough vinaigrette so the mixture is not dry. Add salt and pepper to taste.
Scoop into lettuce cups and top with almonds. [I like to add the almonds on top right before serving, but feel free to mix them in the step above.] That's it. :)
This can be made a few hours ahead. Just keep refrigerated and scoop into lettuce cups before serving.