Picnic Potato and Chicken Salad Cups

  • Shop

    12
    ingredients
  • Prep Time

    25
    minutes
  • Total

    70
    minutes
  • Reviews

    6

Ingredients

  • ½ cup Hidden Valley® Original Ranch® Dressing
  • ¼ cup diced celery
  • ¼ cup diced onion
  • 1½ 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

Directions

  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.
- For safe meat preparation, reference the USDA website.