Picnic Potato and Chicken Salad Cups

Ingredients

• 2 heads bibb lettuce separated
• 0.3 cup celery diced
• 3 strips bacon crumbled cooked
• 2 tablespoons parsley fresh chopped
• 2  sage leaves fresh chopped
• 1 clove garlic minced
• 0.5 cup mayonnaise 
• 2 teaspoons mustard 
• 1.5 tablespoons olive oil extra-virgin
• 0.3 cup onion diced
• 1 tablespoon paprika 
• 4  russet potatoes cubed peeled
• 4 servings salt and pepper freshly ground
• 6 ounce chicken breast boneless skinless
• 2 tablespoons citrus champagne vinegar 

Equipment

• bowl
• baking sheet
• sauce pan
• oven

Directions

1. Preheat the oven to 400 degrees.
2. 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.
3. 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.
4. Remove and let cool for a bit, then cut the chicken into bite-size pieces.
5. In a large bowl, toss the potatoes, chicken, bacon, celery, onion and garlic.
6. Mix in the mayonnaise, vinegar, mustard, paprika, fresh herbs, and salt and pepper to taste.
7. Serve the salad in lettuce cups and roll up to eat.
8. Photograph by John Kendrick