Chicken Salad with Lettuce Cups

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By: Andrew Chase

This Southern Italian–inspired salad is served ready to be spooned into lettuce leaves, then eaten by hand. For a more formal presentation, you can serve prefilled small lettuce cups and Belgian endive leaves. For the chicken, you can poach 4 chicken breasts (poach bone-in and skin-on for maximum flavour) or, for convenience, you can use a large deli-roasted chicken.

Ingredients

5 cups (1.25 L) diced skinless cooked chicken

1/2 cup (125 mL) diced red onion

1/3 cup (75 mL) currants

1/4 cup (60 mL) lemon juice

2 stalks celery

1/2 cup (125 mL) chopped pitted black olives

1/2 cup (125 mL) lightly toasted pine nuts or slivered almonds

1/3 cup (75 mL) chopped green sweet peppers

1/3 cup (75 mL) finely chopped parsley

2 tbsp (30 mL) caper

1/3 cup (75 mL) extra-virgin olive oil

1 tbsp (15 mL) red wine vinegar

1/2 tsp (2 mL) crumbled dried oregano

Pinch each salt and black pepper

2 heads Boston lettuce, separated into leaves

Preparation

Place chicken in large bowl.Soak onion in cold water for 15 minutes; drain and add to chicken.

Soak currants in lemon juice for 15 minutes; reserving liquid, drain and add to chicken.

Cut celery stalks in half crosswise; in pot of boiling salted water, blanch for 45 seconds, then chill under cold water. Drain, dice and add to chicken. Stir in olives, pine nuts, pepper, parsley and capers.

Whisk together oil, vinegar, oregano, salt, pepper and soaking liquid from currants; stir into chicken mixture. (Make-ahead: Refrigerate for up to 8 hours.) Serve with lettuce leaves at side.

Makes 12 to 16 servings.

Serving(s): 12 to 16

Nutritional Information
Per each of 16 servings: about
Calories	172
Protein	14 g
Fat (total)	11 g
Sat. Fat	2 g
Carbohydrate	5 g
Fibre	1 g
Cholesterol	39 mg
Sodium	110 mg
Calcium	2 % RDI
Iron	9 % RDI
Vitamin A	4 % RDI
Vitamin C	13 % RDI
Folate	11 % RDI

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Source

Homemakers Magazine: May 2008

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