Name: Picnic Potato and Chicken Salad Cups
Yield: 10 lettuce cups
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 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

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.

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Picnic Potato and Chicken Salad Cups

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