Picnic Potato and Chicken Salad Cups

Steps (6)

1. 1

   Preheat the oven to 400°F.
2. 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. 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. 4

   Remove and let cool for a bit, then cut the chicken into bite-size pieces.
5. 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. 6

   Serve the salad in lettuce cups and roll up to eat.