Picnic Potato and Chicken Salad Cups

Name: Picnic Potato and Chicken Salad Cups
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 10 people
Cuisine: American
Ingredients: ½ cup Hidden Valley® Original Ranch® Dressing; ¼ cup celery; ¼ cup onion; 1½ tablespoons extra-virgin olive oil; 6 ounce chicken breast; 2 heads Bibb lettuce; 2 tablespoons parsley; 3 strips bacon; 1 clove garlic; 4 russet potatoes; salt; pepper

Prep Time 25 min
Cook Time 45 min
Servings 10

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Ingredients (12)

diced celery ¼ cup
diced onion ¼ cup
extra-virgin olive oil 1½ tablespoons
boneless, skinless chicken breast 6 ounce
Bibb lettuce leaves separated 2 heads
chopped parsley 2 tablespoons
bacon cooked, crumbled 3 strips
garlic minced 1 clove
russet potatoes peeled, cubed 4
salt
freshly ground pepper
Hidden Valley® Original Ranch® Topping & Dressing

Hidden Valley^® Original Ranch^® Dressing ½ cup

For safe meat preparation, reference the USDA website.

Steps (6)

1

Preheat the oven to 400°F.
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

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

Remove and let cool for a bit, then cut the chicken into bite-size pieces.
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

Serve the salad in lettuce cups and roll up to eat.

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Notes

Categories (4)

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Gluten-free

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8 Reviews

4.6

100% would recommend this recipe

Rated 5 out of 5 by SusanX from Awesome easy to make, family enjoyed it, will be making this again

Date published: 2022-02-06

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