Picnic Potato and Chicken Salad Cups

Prep: 25 min
Cook: 45 min
Total: 1 hr 10 min
Servings: 10

Reviews (7)

Rated 4.5714/5 based on 7 customer reviews

Step By Step

Ingredients (12)

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

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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Reviews
(7)

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Rated 5 out of 5 by Justanana 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

Rated 4 out of 5 by ativa 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