Picnic Potato and Chicken Salad Cups

Rated 4.5/5 based on 6 customer reviews
  • Prep: 25 min
  • Cook: 45 min
  • Total: 1 hr 10 min
  • Servings: 10

Ingredients (12)

  • ¼ cup diced celery
  • ¼ cup diced onion
  • tablespoons extra-virgin olive oil
  • 6 ounce boneless, skinless chicken breast
  • 2 heads Bibb lettuce leaves separated
  • 2 tablespoons chopped parsley
  • 3 strips bacon cooked, crumbled
  • 1 clove garlic minced
  • 4 russet potatoes peeled, cubed
  • salt
  • freshly ground pepper

Steps (6)

  • Step 1
    Preheat the oven to 400°F.
  • Step 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.
  • Step 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.
  • Step 4
    Remove and let cool for a bit, then cut the chicken into bite-size pieces.
  • Step 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.
  • Step 6
    Serve the salad in lettuce cups and roll up to eat.
  • For safe meat preparation, reference the USDA website.

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