Chicken Potato And Avocado Salad
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.
Steps
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.
Ingredients
tiny new potatoes, chicken thigh fillets, bacon, oil, avocados, lemon juice, lettuce leaves, olive oil, white wine vinegar, fresh herbs, salt and pepper