3 roasted peppers, torn or coarsely chopped
2 cloves garlic
2 tbsp. white wine vinegar or white balsamic vinegar
¼ cup EVOO
3 to 4 cups cold pulled rotisserie chicken (from 1 chicken)
½ cup chopped red onion
¼ cup capers or chopped olives
½ cup toasted sliced or slivered almonds
Romaine lettuce leaves, for serving
Place peppers, garlic, vinegar, oil, and a pinch of salt and pepper in a food processor or blender; blend until smooth.
Pour dressing into a large bowl and toss with chicken, onion, capers or olives, and half the almonds.
Transfer to a platter. Garnish with remaining almonds.
Serve with lettuce leaves.