Step 1

Toss the chicken, bell peppers, onion, parsley, almonds, and capers in a large bowl with enough vinaigrette to moisten. Season the chicken salad with salt and pepper, to taste.

Step 2

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.

Step 3

Do-Ahead Tip: The chicken salad can be prepared 4 hours ahead and refrigerated. Just before serving, spoon the salad into the lettuce cups.

Step 4

1/2 cup red wine vinegar

Step 5

1/4 cup lemon juice

Step 6

2 teaspoons honey

Step 7

2 teaspoons salt

Step 8

Freshly ground black pepper

Step 9

1 cup olive oil

Step 10

Combine the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually add the oil and blend until emulsified.

Step 11

Yield: 1 3/4 cups