Ingredients (12)
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diced celery ¼ cup
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diced onion ¼ cup
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extra-virgin olive oil 1½ tablespoons
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boneless, skinless chicken breast 6 ounce
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Bibb lettuce leaves separated 2 heads
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chopped parsley 2 tablespoons
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bacon cooked, crumbled 3 strips
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garlic minced 1 clove
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russet potatoes peeled, cubed 4
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salt
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freshly ground pepper
Steps (6)
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1Preheat the oven to 400°F.
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2Place 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.
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3Meanwhile, place chicken in a saucepan and cover with water. Bring to a simmer over medium heat and poach 15 to 20 minutes, or until cooked through.
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4Remove and let cool for a bit, then cut the chicken into bite-size pieces.
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5In a large bowl, toss the potatoes, chicken, bacon, celery, onion, garlic and parsley. Mix in the Hidden Valley® Original Ranch ® Dressing and salt and pepper to taste.
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6Serve the salad in lettuce cups and roll up to eat.
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