PICNIC POTATO AND CHICKEN SALAD CUPS
Karin Emmelmann
ingredients
- 4 russet potatoes, peeled and cubed
- 1 1/2 tbsp 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 garlic clove, minced
- 1/2 cup mayonnaise
- 2 tbsp white wine vinegar
- 2 tsp mustard
- 1 tbsp paprika
- 2 tbsp chopped fresh parsley
- 2 fresh sage leaves, chopped
- 2 heads Bibb lettuce, leaves separated
directions
- 1
1. Preheat oven to 400*. 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.
- 2
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 for a bit, then cut the chicken into bite-size pieces.
- 3
3. 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.
Source: Karin Emmelmann
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