Picnic Potato and Chicken Salad

  • Serves6
  • DifficultyEasy
4 Idaho potatoes, peeled and cubed
1 1/2 tbsp extra-virgin olive oil
Salt and freshly ground black pepper
1 (170g) skinless chicken breast
3 slices cooked bacon, crumbled
1/2 stalk celery, diced
1/2 onion, diced
1 garlic clove, crushed
120ml mayonnaise
2 tsp mustard
1 tbsp paprika
2 tbsp chopped parsley leaves
2 sage leaves, chopped
2 heads Bibb lettuce

Preheat oven to 200°C.

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.

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