Recipe courtesy of Sunny Anderson
Save Recipe Print
Picnic Potato and Chicken Salad Cups
Yield:
10 lettuce cups
Yield:
10 lettuce cups

Ingredients

Directions

Preheat the oven to 400 degrees F. Place the potatoes on a baking sheet, toss with the olive oil, season with salt and pepper and roast until golden and tender, about 30 minutes. Meanwhile, place the chicken in a saucepan and cover with water; bring to a simmer over medium heat and poach until cooked through, 15 to 20 minutes. Remove and let cool for a bit, then cut the chicken into bite-size pieces. In a large bowl, toss the potatoes, chicken, bacon, celery, onion, garlic and parsley. Mix in the Hidden Valley® Original Ranch® Dressing and salt and pepper to taste. Serve the salad in lettuce cups and roll up to eat.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Chocolate Peanut Butter Cup Cookies

Recipe courtesy of Ree Drummond

Teriyaki Chicken Wings

Recipe courtesy of Tyler Florence

Chicken and Leek Cornish Turnover

Recipe courtesy of Giada De Laurentiis

Green Bean and Potato Casserole

Recipe courtesy of Damaris Phillips

Old School Sweet Potato Souffle

Recipe courtesy of The Neelys

Chicken Fried Steak with Gravy

Recipe courtesy of The Neelys

Baked Chicken Tenders

Recipe courtesy of Trisha Yearwood

Greek Salad

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword