Italian Chicken Salad in Lettuce Cups

I haven't tried this recipe yet, but it sounds good...and healthy.

4 cups cooked chicken, shredded by hand (top tip: use a rotisserie chicken for ease and flavor!)
1/2 slivered almonds, toasted
1 lb farfalle pasta, freshly cooked
1/2 cup (about 1 pepper) roasted red pepper, diced
1/2 cup (about 1 pepper) roasted yellow pepper, diced
1/2 red onion, thinly sliced
1/2 cup fresh flat-leaf parsley, chopped
Salt and pepper to taste
1 1/4 cups Red Wine Vinaigrette (optional, recipe below)
12 butter lettuce or belgian endive leaves, washed (about 2 heads)
Shaved parmesan cheese for sprinkling

Cook pasta al dente, according to package directions. Drain, set aside, and allow to cool. In a large mixing bowl, toss together chicken, almonds, peppers, onion, parsley, and capers. Stir in pasta and enough vinaigrette to lightly coat. Add salt and pepper to taste. Refrigerate salad until you are ready to serve. Then, place 1 lettuce cup on a small plate and fill with chicken salad. Drizzle with additional vinaigrette, if desired, garnish with shaved parmesan, and serve.

Red Wine Vinaigrette

1/2 cup red wine vinegar
Juice of 2 lemons
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. Gradually add the oil while blending and blend until emulsified. Be sure to stir the mixture prior to using!