Ingredients
1/4 cup red wine vinegar2 tablespoons lemon juice1 teaspoon honey1/2 teaspoon salt1/2 teaspoon freshly ground pepper1/2 cup olive oil5 cups shredded cooked chicken1 medium sweet red pepper, coarsely chopped1 medium sweet yellow pepper, coarsely chopped1/2 cup thinly sliced red onion1/2 cup slivered almonds, toasted1/4 cup drained capersSalt and pepper to taste16 Bibb lettuce leaves1/2 cup shredded Parmesan cheese
Preparation
Place the first five ingredients in a blender. While processing, gradually add oil in a steady stream. Set aside.
In a large bowl, combine the chicken, sweet peppers, onion, almonds and capers; stir in vinaigrette. Season with salt and pepper. Refrigerate for at least 1 hour. Serve on lettuce; sprinkle with cheese.
