Recipe courtesy of Sunny Anderson
Save Recipe Print
Picnic Potato and Chicken Salad Cups
Yield:
10 lettuce cups
Yield:
10 lettuce cups

Ingredients

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.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Chicken Salad

Recipe courtesy of Food Network Kitchen

Potato Salad

Recipe courtesy of Ina Garten

Curried Chicken Salad

Recipe courtesy of Ina Garten

Chicken Salad Sandwiches

Recipe courtesy of Hunter Fieri

German Potato Salad

Recipe courtesy of Bobby Flay

Horseradish Potato Salad

Recipe courtesy of Valerie Bertinelli

Perfect Potato Salad

Recipe courtesy of Ree Drummond

Spanish Chicken and Potato Roast

Recipe courtesy of Food Network Kitchen

Summer Chicken Salad

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Latest Stories