Categories: Sonoma Salad Phase 1

Ingredients

• 4 cups coarsely shredded cooked chicken breast (about 1 1/4 pounds)
• 1 15-ounce jar roasted red and yellow bell peppers, drained and cut into strips
• 1 6-ounce jar marinated artichoke hearts, drained and coarsely chopped
• 1/4 cup thinly sliced red onion
• 1/4 cup chopped almonds, toasted
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons capers, rinsed and drained
• 6 large butterhead (Bibb or Boston) lettuce leaves
• 2 ounces Parmesan cheese, shaved
• 2 Tablespoons red wine vinegar
• 1 Tablespoon shallots, finely chopped
• 1 1/2 Teaspoons Dijon-style mustard
• 2 Tablespoons Extra virgin olive oil
• 1/8 Teaspoon Kosher salt
• 1/8 Teaspoon Black ground pepper

Directions

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 to 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.

3. 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-style 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.

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