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Picnic Potato and Chicken Salad Cups Recipe

   
 

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     Picnic Potato and Chicken Salad Cups

Category   Appetizers
Sub Category   None
Servings   4
Preptime   35 min

Ingredients
4 russet potatoes, peeled and cubed
1 1/2 Tbl extra virgin olive oil
salt and pepper
1 6-oz skinless, boneless chicken breast
3 strips bacon, cooked and crumbled
1/4 c diced celery
1 clove garlic, minced
1/2 c mayonnaise
2 Tbl white wine vinegar
 
2 tsp mustard
1 Tbl paprika
2 Tbl chopped fresh parsley
2 fresh sage leaves, chopped
2 heads Bibb lettuce, leaves separated

Instructions
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 coer with water; bring to a simmer over medium heat and poach until cooked through, 15 to 20 min. 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 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.


Originally Submitted
10/26/2009





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