Best Picnic Potato And Chicken Salad Recipes

Picnic Potato and Chicken Salad image

Provided by Sunny Anderson

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 14

4 Idaho potatoes, peeled and cubed
1 1/2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 (6-ounce) skinless chicken breast
3 slices cooked bacon, crumbled
1/4 cup diced celery
1/4 cup diced onion
1 garlic clove, minced
1/2 cup mayonnaise
2 teaspoons mustard
1 tablespoon paprika
2 tablespoons chopped parsley leaves
2 sage leaves, chopped
2 heads Bibb lettuce

Steps:

Preheat oven to 400 degrees F.
Place potatoes on a sheet tray, toss with oil, season with salt and pepper, and roast until golden and tender, about 30 minutes.
Meanwhile, in a saucepan cover chicken with water and bring to a simmer over medium heat. Poach until cooked through, about 15 to 20 minutes. Remove from poaching liquid, let cool for a bit, and cut chicken into cubes.
In a large bowl, toss together potatoes, chicken and bacon with the celery, onions, and garlic. Add the mayonnaise, mustard, paprika, herbs, salt and freshly ground black pepper, to taste. Mix until well combined.
Serve salad in Bibb lettuce cups. Roll up and eat.

Picnic Potato and Chicken Salad Cups image

Provided by Sunny Anderson

Categories main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 15

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

Steps:

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.