Prep:
30 min
|
Cook:
20 min
Picnic Potato and Chicken Salad Cups
- Prep: 25 min
- Cook: 45 min
- Total: 1 hr 10 min
- Servings: 10
Rated 4.5714/5
based on 7 customer reviews
Ingredients (12)
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¼ cup diced celery
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¼ cup diced onion
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1½ tablespoons extra-virgin olive oil
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6 ounce boneless, skinless chicken breast
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2 heads Bibb lettuce leaves separated
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2 tablespoons chopped parsley
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3 strips bacon cooked, crumbled
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1 clove garlic minced
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4 russet potatoes peeled, cubed
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salt
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freshly ground pepper
Steps (6)
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Step 1Preheat the oven to 400°F.
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Step 2Place 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.
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Step 3Meanwhile, 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.
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Step 4Remove and let cool for a bit, then cut the chicken into bite-size pieces.
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Step 5In 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.
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Step 6Serve the salad in lettuce cups and roll up to eat.
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For safe meat preparation, reference the USDA website.
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