Potato and chicken salad in lettuce leaves
Votes: 1
Time: 1 hour 10 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
When preparing a salad for a picnic, party, or buffet, it's best served in small portions as a bite-sized appetizer. Bibb lettuce leaves are ideal for this. Choose the firmer inner leaves, which will hold the bowl's shape. Fill each green bowl with a simple yet richly flavored salad of baked potato, chicken breast, and crispy fried bacon with onions and celery in a mayonnaise dressing. Finely dice all ingredients. Serve the bowls on a large platter. This appetizer is easy to eat with your hands and looks impressive.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 Russet Burbank potatoes, peeled and diced
- 1.5 tbsp extra-virgin olive oil
- 1 chicken breast (180 g) boneless and skinless
- 3 strips bacon, fried and crumbled
- 1/4 cup diced celery
- 1/4 cup diced onion
- 1 clove garlic, minced
- 0.5 cup mayonnaise
- 2 tablespoons white wine vinegar
- 2 teaspoons mustard
- 1 tbsp paprika
- 2 tbsp chopped fresh parsley
- 2 fresh sage leaves, chopped
- 2 heads Bibb lettuce, leaves separated
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Cooking the dish according to the recipe:
- Preheat oven to 200°C. Place potatoes on a baking sheet, toss with olive oil, sprinkle with salt and black pepper, and bake until golden brown and tender, about 30 minutes.
- Meanwhile, place the chicken breast in a saucepan and cover with water. Bring to a boil over medium heat and simmer until tender, 15-20 minutes. Remove the chicken from the pan and let cool slightly, then cut into bite-sized pieces.
- In a large bowl, combine the potatoes, chicken, bacon, celery, onion, and garlic. Then stir in the mayonnaise, vinegar, mustard, paprika, fresh herbs, salt, and black pepper to taste. Serve the salad wrapped in bib lettuce leaves and eat wrapped inside.
Categories:
recipe / Summer dishes / Picnic / Appetizers / Meat appetizers / Salads / Vegetable salads / / Potato dishes / Potato salads / Sunny Anderson
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