4 Idaho potatoes, peeled and cubed
1 1/2 tbsp. extra-virgin olive oil
Salt and freshly ground black pepper
1 (6-ounce) skinless chicken breast
3 slices cooked bacon, crumbled
1/4 cup diced celery
1/4 cup diced onion
1 garlic clove, minced
1/2 cup mayonnaise
2 tsp. mustard
1 tbsp. paprika
2 tbsp. chopped parsley leaves
2 sage leaves, chopped
2 heads Bibb lettuce
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 mintues.
Meanwhile, in a saucepan cover chicken with water and bring to a simmer over medium heat. Poach until cooked through, about 15-20 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 mayo, mustard, paprika, herbs, salt and pepper, to taste. Mix until well combined.
Serve salad with Bibb lettuce cups. Roll up and enjoy.
A good friend of Erin's served this at a "play date" - it was really good so thought everyone might want to try it.
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