Picnic Potato and Chicken Salad Cups

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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