Almond Chicken Salad in Lettuce Cups

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Almond Chicken Salad in Lettuce Cups

Yield 6-8

Author Laura McIntosh

Ingredients

• 2 Chicken Breast Halves, boneless, skinless
• 1/3 Cup Wishbone Basil Romano Dressing
• 1/3 Cup Green Onions, chopped
• 1/2 Cup Zucchini, diced
• 1/4 Cup Mezzetta Roasted Red Peppers, diced
• 1 Tbs Basil, chopped
• 1 Tbs Parsley, chopped
• 1 Tbs Lemon Juice
• 2 Tbs Olive Oil
• Salt
• Pepper, to taste
• 1/2 Cup Almond Accents
• 1 Head of Hollandia Lettuce, whole leaves separated, washed and dried

Instructions

1. Place the Chicken and the Basil Romano Dressing in a zip-loc bag. Press out the air and seal, then place in the refrigerator for 2 hours or up to overnight.
2. Remove the Chicken from the bag and pat dry, then grill or broil until cooked through. When the Chicken is no longer hot, cut the breasts into 1/4-inch cubes.
3. Mix the Chicken, Green Onions, Zucchini, Roasted Red Peppers, Basil, Parsley, Lemon Juice, and Oil. Season to taste with Salt and Pepper.
4. Gently stir the Almond Accents into the Chicken Salad. Lay the Lettuce Leaves, rounded side down, onto a platter.
5. Spoon a few tablespoons of Chicken Salad into each lettuce “cup”.
6. Serve immediately.

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