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 bacon, cooked and crumbled
- 1/4 cup diced celery
- 1/4 cup diced onion
- 1 clove garlic, minced
- 1/2 cup mayonnaise
- 2 tablespoons white wine vinegar
- 2 teaspoons mustard
- 1 tablespoon paprika
- 2 tablespoons chopped fresh parsley
- 2 fresh sage leaves, chopped
- 2 heads Bibb lettuce, leaves separated
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
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By lmilaccio
on July 19, 2011
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My family loved it when I made this for family reuion lunch! Made it ahead and kept the bacon separate for crispy bacon topping! Also too hot to grill here so I poached with garlic, rosemary, chic stock, and onion. Yummy!
By cme4urmujer_129...
greenwood, 53
on June 25, 2010
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The combination of flavors are wonderful and light. I used only half of the paprika because of previous reviews. I look forward to making this for extended family and am anxious to know how they like it. I don't feel so heavy after eating this meal and thats important to me especially during the summer months when it's bikini time.
By comus001_12747670
Mountain top, 78
on June 22, 2010
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to the chicken by poaching it in chicken stock with half a bay leaf, half an onion, a celery stalk, one clove of garlic and some parsley.
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