Chicken, Potato and Avocado salad |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This salad is good served warm, although it can be served cold too. Sometimes I like to throw a few croutons over it if I have them. Ingredients:
500 g tiny new potatoes, washed well,but not peeled |
4 chicken thigh fillets |
4 slices bacon |
2 tablespoons oil |
2 avocados, peeled and sliced |
2 teaspoons lemon juice |
2 cups mixed lettuce leaves |
1/4 cup olive oil (or mix half and half olive and vegetable) |
2 tablespoons white wine vinegar |
2 tablespoons chopped fresh herbs |
salt and pepper |
Directions:
1. Boil potatoes until just tender, 15-20 minutes.
2. Drain and cool.
3. Slice chicken and bacon into strips.
4. Heat the oil and pan-fry the chicken until cooked, remove and pan-fry bacon until crisp.
5. Drain chicken and bacon on kitchen paper.
6. Sprinkle avocado with lemon juice to prevent browning.
7. Halve the potatoes and toss in the dressing with the chicken, bacon and avocado while still warm.
8. Serve on a bed of the mixed lettuce leaves.
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