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
0 Out of 5 from
0 reviews
You can add this Picnic Potato and Chicken Salad Cups recipe to your own private DesktopCookbook.