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picnic potatoe and chicken salad
by Sarah Kerkhof
serves: 6
  Recipe courtesy Sunny Anderson, 2008 Food Network
Ingredients:
  4   Idaho potatoes, peeled and cubed
  1 1/2 tblsp   extra-virgin olive oil
  1   skinless chicken breast
  3   slices cooked bacon, crumbled
  1/4 cup   diced celery
  1/4 cup   diced onion
  1   minced garlic clove
  1/2 cup   mayo
  2 tsp   mustard
  1 tblsp   paparika
  2 tblsp   chopped parsley
  2   sage leaves, chopped
  2   heads of bibb lettuce
Directions:
  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.