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Picnic Potato and Chicken Salad Cups

Picnic Potato and Chicken Salad Cups
Picnic Potato and Chicken Salad Cups might be just the main course you are searching for. This gluten free, dairy free, and whole 30 recipe serves 4. One portion of this dish contains roughly 18g of protein, 35g of fat, and a total of 548 calories. Head to the store and pick up olive oil, mayonnaise, russet potatoes, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 1 hour and 10 minutes.

Instructions

1
Preheat the oven to 400 degrees.
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OvenOven
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.
Ingredients you will need
Salt And PepperSalt And Pepper
Olive OilOlive Oil
PotatoPotato
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Baking SheetBaking Sheet
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.
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Whole ChickenWhole Chicken
WaterWater
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Sauce PanSauce Pan
4
Remove and let cool for a bit, then cut the chicken into bite-size pieces.
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Whole ChickenWhole Chicken
5
In a large bowl, toss the potatoes, chicken, bacon, celery, onion and garlic.
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PotatoPotato
Whole ChickenWhole Chicken
CeleryCelery
GarlicGarlic
BaconBacon
OnionOnion
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BowlBowl
6
Mix in the mayonnaise, vinegar, mustard, paprika, fresh herbs, and salt and pepper to taste.
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Salt And PepperSalt And Pepper
Fresh HerbsFresh Herbs
MayonnaiseMayonnaise
MustardMustard
PaprikaPaprika
VinegarVinegar
7
Serve the salad in lettuce cups and roll up to eat.
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Lettuce LeafLettuce Leaf
RollRoll
8
Photograph by John Kendrick
DifficultyExpert
Ready In1 h, 10 m.
Servings4
Health Score28
Dairy FreeGluten Free
DietsGluten FreeDairy Free
Dish TypesLunchMain CourseMain DishDinner
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