Picnic Potato and Chicken Salad Cups

6 Reviews
  • Prep 25 m
  • Cook 45 m
  • Total 1 h 10 m
Servings: 10


  • 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


  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.

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Picnic Potato and Chicken Salad Cups is rated 4.5 out of 5 by 6.
Rated 4 out of 5 by from highly recommended! There are a ton of great recipes here, but this is a personal favorite! Not only does this taste great, but it's relatively quick and easy to prepare.
Date published: 2013-06-30
Rated 4 out of 5 by from easy to make, family enjoyed it, will be making this again!
Date published: 2013-06-30
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