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Picnic Potato and Chicken Salad Cups

  • Prep Time 25 min
  • Cook Time 45 min
  • Servings 10
  • Print print Print

Ingredients (12)

For safe meat preparation, reference the USDA website.

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.

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8 Reviews


recommend 100% would recommend this recipe

Rated 5 out of 5 by from Awesome easy to make, family enjoyed it, will be making this again
Date published: 2022-02-06
Rated 5 out of 5 by from Quick & easy I made this for my granddaughters, they love food wrapped in lettuce. This recipe was delicious and easy to make.
Date published: 2019-04-23
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