Recipe courtesy of Sunny Anderson
Save Recipe Print
Picnic Potato and Chicken Salad Cups
Total:
1 hr 10 min
Prep:
20 min
Cook:
50 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 10 min
Prep:
20 min
Cook:
50 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 400 degrees. 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 and garlic. Mix in the mayonnaise, vinegar, mustard, paprika, fresh herbs, and salt and pepper to taste. Serve the salad in lettuce cups and roll up to eat. 

Photograph by John Kendrick

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Beer Can Chicken

Recipe courtesy of Bob Blumer

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Chocolate Peanut Butter Cup Cookies

Recipe courtesy of Ree Drummond

Black Bean Salad

Recipe courtesy of Guy Fieri

Baked Potato Wedges

Recipe courtesy of Ina Garten

Teriyaki Chicken Wings

Recipe courtesy of Tyler Florence

Fall Salad

Recipe courtesy of Tyler Florence

Roast Chicken with Potatoes and Vegetables

Recipe courtesy of Marc Murphy

Potato Latkes

Recipe courtesy of Michele Urvater

Browse Reviews By Keyword