Picnic Potato andChicken SaladCups
Ingredients(12)
- ½ cup
- 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
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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