Picnic Potato and Chicken Salad Cups

  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 20 min
  • Cook: 50 min
  • Yield: 4 servings
Save Recipe


4 russet potatoes, peeled and cubed

1 1/2 tablespoons extra-virgin olive oil

Salt and freshly ground pepper

Salt and freshly ground pepper 

1 6-ounce skinless, boneless chicken breast

3 strips bacon, cooked and crumbled

1/4 cup diced celery

1/4 cup diced onion

1 clove garlic, minced

1/2 cup mayonnaise

2 tablespoons white wine vinegar

2 teaspoons mustard

1 tablespoon paprika

2 tablespoons chopped fresh parsley

2 fresh sage leaves, chopped

2 heads Bibb lettuce, leaves separated


  1. Preheat the oven to 400 degrees. 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.
  2. 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.
  3. In a large bowl, toss the potatoes, chicken, bacon, celery, onion and garlic. Mix in the mayonnaise, vinegar, mustard, paprika, fresh herbs, and salt and pepper to taste. Serve the salad in lettuce cups and roll up to eat. 
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Spicy-Crunchy Chicken Salad in Lettuce Cups

Smoked Chicken Pot Pie with Sweet Potato Crust

Round 2 Recipe - Barbeque Chicken Salad

Adobo Grilled Chicken Salad in a Tortilla Bowl

Rosemary Marinated Chicken with Roasted Lemon Sauce, Capers and Herbed Potato Galette

Greek Grilled Chicken and Vegetable Salad with Warm Pita Bread for Wrapping

Basil Chicken Hash

Bacon Wrapped Blue Cheese Stuffed Chicken, Green Beans and Smashed Potatoes with Green Onions

🤤 More Drool-Worthy Recipes