Picnic Potato and Chicken Salad Cups
- Yield: 10 lettuce cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 220
- Total Fat
- 13
- Saturated Fat
- 3
- Carbohydrates
- 20
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 8
- Cholesterol
- 20
- Sodium
- 416
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.