Picnic Potato and Chicken Salad Cups
Ingredients(12)
½ cup
diced celery
¼ cup
diced onion
¼ cup
extra-virgin olive oil
1½ tablespoons
boneless, skinless chicken breast
6 ounce
Bibb lettuce leaves separated
2 heads
chopped parsley
2 tablespoons
bacon cooked, crumbled
3 strips
garlic minced
1 clove
russet potatoes peeled, cubed
4
salt
freshly ground pepper
For safe meat preparation, reference the USDA website.
Steps(6)
- 1
Preheat the oven to 400°F.
- 2
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.
- 3
Meanwhile, place chicken in a saucepan and cover with water. Bring to a simmer over medium heat and poach 15 to 20 minutes, or until cooked through.
- 4
Remove and let cool for a bit, then cut the chicken into bite-size pieces.
- 5
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.
- 6
Serve the salad in lettuce cups and roll up to eat.
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