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Chicken, Potato and Avocado salad Recipe

Chicken, Potato and Avocado salad Recipe

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Ingredients:

Serving

500 g tiny new potatoes, washed well,but not peeled
4 chicken thigh fillets
4 slices bacon
2 tbsp oil
2 avocados, peeled and sliced
2 tsp lemon juice
2 cups mixed lettuce leaves
1/4 cup olive oil (or mix half and half olive and vegetable)
2 tbsp white wine vinegar
2 tbsp chopped fresh herbs
salt and pepper

Directions:

Boil potatoes until just tender, 15-20 minutes.
Drain and cool.
Slice chicken and bacon into strips.
Heat the oil and pan-fry the chicken until cooked, remove and pan-fry bacon until crisp.
Drain chicken and bacon on kitchen paper.
Sprinkle avocado with lemon juice to prevent browning.
Halve the potatoes and toss in the dressing with the chicken, bacon and avocado while still warm.
Serve on a bed of the mixed lettuce leaves.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	321.8 Kcal (1347 kJ)
Calories from fat	286.1 Kcal
		% Daily Value*
Total Fat	31.79g	49%
Cholesterol	14.07mg	5%
Sodium	131.06mg	5%
Potassium	383.49mg	8%
Total Carbs	7.81g	3%
Sugars	1.18g	5%
Dietary Fiber	4.97g	20%
Protein	4.82g	10%
Vitamin C	7.8mg	13%
Iron	0.9mg	5%
Calcium	25.4mg	3%

Amount Per 100 g
Calories	157.91 Kcal (661 kJ)
Calories from fat	140.39 Kcal
		% Daily Value*
Total Fat	15.6g	49%
Cholesterol	6.9mg	5%
Sodium	64.31mg	5%
Potassium	188.18mg	8%
Total Carbs	3.83g	3%
Sugars	0.58g	5%
Dietary Fiber	2.44g	20%
Protein	2.37g	10%
Vitamin C	3.8mg	13%
Iron	0.4mg	5%
Calcium	12.5mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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