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Cafedeles – Fresh and healthy food can be used as a mandatory menu every day. If you are bored with vegetable or fruit salads, you can try the Italian chicken salad recipe. Chef Renato Bolsieri provides a simple and easy recipe for making Italian chicken salad or what is called Il petto di pollo in insalata.
“Unlike other salads, Il petto di pollo in insalata tastes very tasty. Coupled with the delicious balsamic cream, said Chef Renato. The main ingredients used to make this salad are chicken fillets and rucolla leaves. This chicken salad is delicious to eat in this condition. cold.
let’s just take a peek at the recipe.

AuthorCafedelesDifficultyBeginner

Yields12 Servings
Prep Time40 minsCook Time8 minsTotal Time48 mins

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
Red Wine Vinaigrette:
 1/2 cup red wine vinegar
 1/4 cup lemon juice
 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
 Yield: 1 3/4 cups

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

Do-Ahead Tip: The chicken salad can be prepared 4 hours ahead and refrigerated. Just before serving, spoon the salad into the lettuce cups.

Ingredients

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
Red Wine Vinaigrette:
 1/2 cup red wine vinegar
 1/4 cup lemon juice
 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
 Yield: 1 3/4 cups

Directions

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

Do-Ahead Tip: The chicken salad can be prepared 4 hours ahead and refrigerated. Just before serving, spoon the salad into the lettuce cups.

Italian Chicken Salad in Lettuce Cups

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