Serves 10-12
7 cups coarsely shredded cooked chicken
1 1/2 cups roasted red, yellow and green bell peppers coarsely chopped
1/2 cup paper-thin slices red onion
1/2 cup roasted hazelnuts
1/8 cup drained capers
¼ cup chopped olives
1 cups (about) Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
10 Romaine Lettuce Leaves
1 (4-ounce) piece Parmesan, shaved with a peeler

Toss the chicken, bell peppers, onion, hazelnuts, and capers in a large bowl with enough vinaigrette to moisten. Season the chicken salad with salt and pepper, to taste.  Arrange 1 large lettuce cup and 1 small lettuce cup on each plate, overlapping slightly. Spoon the chicken salad into the lettuce cups. Drizzle more vinaigrette over the salads. Sprinkle with the Parmesan and serve.

Do-Ahead Tip: The chicken salad can be prepared 4 hours ahead and refrigerated.

Just before serving, spoon the salad into the lettuce cups.

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 cup