Potato and chicken salad in lettuce leaves

Ingredients:

• 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

Preparation:

1. 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.
2. 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.
3. 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.