Picnic Potato & Chicken Salad Cups

Perfect picnic food! Chicken and potato salad served in a lettuce cup! No need to make both potato salad and chicken salad, this recipe includes it all!

Photo by Beth U.
Adapted from foodnetwork.com

PREP TIME

20

minutes

TOTAL TIME

70

minutes

SERVINGS

4

servings

PREP TIME

20

minutes

TOTAL TIME

70

minutes

SERVINGS

4

servings

Adapted from foodnetwork.com

Ingredients

  • 4

    russet potatoes, peeled and cubed

  • 1 1/2

    tablespoons extra-virgin olive oil

  • Salt and freshly ground pepper

  • 1

    (6 ounce) skinless, boneless chicken breast

  • 3

    strips bacon, cooked and crumbled

  • 1/4

    cup diced celery

  • 1/4

    cup diced onion

  • 1

    clove garlic, minced

  • 1/2

    cup mayonnaise

  • 2

    tablespoons white wine vinegar

  • 2

    teaspoons mustard

  • 1

    tablespoon paprika

  • 2

    tablespoons chopped fresh parsley

  • 2

    fresh sage leaves, chopped

  • 2

    heads Bibb lettuce, leaves separated

Directions

Preheat the oven to 400 degrees. 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. Meanwhile, place the chicken in a saucepan and cover with water; bring to a simmer over medium heat and poach until cooked through, 15 to 20 minutes. Remove and let cool for a bit, then cut the chicken into bite-size pieces. In a large bowl, toss the potatoes, chicken, bacon, celery, onion and garlic. Mix in the mayonnaise, vinegar, mustard, paprika, fresh herbs, and salt and pepper to taste. Serve the salad in lettuce cups and roll up to eat.

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