Photo: Picnic Potato and Chicken Salad Cups Recipe
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review