Preheat the oven to 400 degrees F. Peel off as much of the papery skin from the garlic head without separating the cloves. Placing the head on its side, cut ¼- to ½-inch off the top of the garlic to expose all of the cloves. Drizzle 1 teaspoon of olive oil over the top, wrap the head tightly in aluminum foil, and bake on a sheet pan or in a muffin tin for 40 minutes. It will be done when it’s a deep golden color and you can easily insert a fork into the cloves. Let the garlic cool slightly.

Squeeze the soft cloves into the bowl of a food processor and add the Greek yogurt, lemon juice, and a generous pinch of salt and pepper (just over ¼ teaspoon each). Pulse to combine.

In a large bowl, combine the shredded chicken and roasted garlic dressing. Stir in the roasted red peppers, and basil. Taste and add more salt and pepper if necessary.

Divide the chicken salad among the radicchio cups and top each with 2 tablespoons Parmesan cheese. The chicken salad will keep, covered, in the refrigerator, for up to 4 days.