In food processor or blender, make dressing by combining parsley, basil, garlic, capers, pickle, celery, olive oil and vinegar. Puree until very smooth. (If dressing becomes too thick, add one tablespoon water.) Add salt and lemon juice.
Spoon dressing over chicken and toss gently to coat. Arrange lettuce leaves on large platter; mound salad in the middle
Garnish with tomato slices or roasted red pepper slices, if desired. Serve salad at room temperature.
Servings Per Recipe 6
Amount Per Serving (* % of Daily Value)
Total Fat23g (36%)
Saturated Fat 4g (21%)
Trans Fat 0g
Total Carbohydrate4g (1%)
Dietary Fiber 0g
Vitamin A %
Vitamin C %
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.