Picnic Potato and Chicken Salad Cups

Save Recipe
  • Yield: 10 lettuce cups
Share This Recipe


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


  1. 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.