5 cups shredded cooked chicken 1 cup roasted red peppers, drained, patted dry, and coarsly chopped 3/4 cup paper thin slices red onion 1/2 cup chopped fresh Italian parsley leaves 1/2 cup slivered almonds, toasted 1/2 cup drained, sliced blacked olives salt and pepper, to taste 1 head butter lettuce 1 chunk (2-4 oz size) fresh parmesan, shaved into pieces ***Red Wine Vinaigrette*** 1/4 cup red wine vinegar 1/8 cup lemon juice 1 teaspoon honey 1 teaspoon salt 1/2 cup extra virgin olive oil freshly ground black pepper, to taste
Toss the chicken, peppers, onions, parsley, almonds, and olives in a large bowl with just enough dressing to moisten. Season with salt and pepper to taste. Serve in lettuce leaves. Drizzle vinaigrette over salads and top with shaved parmesan.
Vinaigrette: Whisk ingredients together (except olive oil). Slowly drizzle in oil while whisking constantly.
521 calories, 34 grams fat, 9 grams carbohydrates, 45 grams proteinper serving. This recipe is low in carbs.