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Italian Chicken Salad

1/2 cup slivered almonds
1 pound farfalle pasta
4 c coarsely shredded cooked chicken (about 1 1/2 purchased whole roasted chickens)
1/2 c diced roasted red bell pepper (about 1 pepper)
1/2 c diced roasted yellow bell pepper (about 1 pepper)
1/2 red onion, thinly sliced
1/2 c chopped fresh flat-leaf parsely
1/4 c drained capers
1/2 tsp salt
1/4 tsp fresh ground black pepper
1 1/4 c red wine vinaigrette
12 butter lettuce leaves (about 2 heads)
2 oz chunk of parmesean cheese, shaved with a vegetable peeler

Preheat oven to 350degF.  Spread the almonds on a small baking sheet in a single layer.  Bake until golden brown, about 10 minutes.  Remove from the oven and transfer to a bowl to cool.

Bring a large pot of salted water to boil over high heat.  Add the pasta and cook until tender, stirring occasionally, 10-12 minutes.  Drain.

In a large bowl, combine the pasta with the chicken, bell peppers, onion, parsley, almonds, capers, salt, and pepper.  Drizzle with 1 cup of the vinaigrett and toss gently.

Arrange 1 large lettuce leaf and 1 small lettuce leaf on each plate, overlapping slightly.  Spoon the chicken salad into the lettuce "cups."  Drizzle the remaining 1/4 c of vinaigrette over the salads.  Garnish with shavings of parmesan cheese and serve.

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