Picnic Potato and Chicken Salad

By cheeserohan

Ingredients

• 4 russet potatoes, peeled and cubed
• 1 /2 Tablespoons olive oil
• 6 ounces boneless, skinless 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 sage leaves, chopped
• 2 heads Bibb lettuce

Preparation

Step 1

1. Preheat the oven to 400F. Place the potatoes on a baking sheet, toss with the olive oil; and roast until golden and tender, about 30 minutes.

2. Meanwhile, place the chicken in a saucepan and cover with water; bring to a simmer over medium heat and poach until cooked through, 15-20 minutes. Remove and let cool, then cut into bite size pieces.

3. In a large bowl, toss the potatoes, chicken, bacon, celery, onion and garlic. Mix in the mayonnaise, vinegar, mustard, paprika and herbs. Serve salad in lettuce cups and roll up to eat.