Picnic Potato and Chicken Salad Cups

Yield:
10 lettuce cups
Ingredients
  • 4 russet potatoes, peeled and cubed
  • 1 1/2 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1 , 6-ounce skinless, boneless chicken breast
  • 3 strips of bacon, cooked and crumbled
  • 1/4 cup diced celery
  • 1/4 cup diced onion
  • 1 clove garlic, minced
  • 1/2 cup Hidden Valley® Original Ranch® Dressing
  • 2 tablespoons chopped parsley
  • 2 heads Bibb lettuce, leaves separated
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.


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    Picnic Potato and Chicken Salad Cups

    Recipe courtesy of Sunny Anderson