Chicken salad with potatoes on lettuce leaves

Ingredients:

• 1 (170 g) skinless chicken breast
• 3 pieces of fried bacon, finely chopped
• 4 large potatoes, peeled and diced
• 1.5 tbsp extra-virgin olive oil
• Salt and freshly ground black pepper
• 1/4 cup diced celery
• 1/4 cup diced onion
• 1 crushed clove of garlic
• 1/2 cup mayonnaise
• 2 teaspoons mustard
• 1 tbsp paprika
• 2 tablespoons chopped parsley leaves
• 2 chopped sage leaves
• 2 heads Boston lettuce

Preparation:

1. Preheat oven to 205°C.
   
   Place potatoes on a baking sheet, toss with oil, season with salt and pepper, and bake until golden brown and tender, about 30 minutes.
2. While the potatoes are baking, cover the chicken with water in a saucepan and bring to a boil over medium heat. Cook until tender, about 15-20 minutes. Remove from the broth, cool slightly, and cut into cubes.
   
   In a large bowl, combine the potatoes, cooked chicken, bacon, celery, onion, and garlic. Add the mayonnaise, mustard, paprika, sage and parsley leaves, and season with salt and pepper. Mix well.
   
   Serve the salad on Boston lettuce leaves. Roll up and enjoy.