Chicken, Potato and Avocado salad

JustJanS's Note:

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.

• Total Time: 45 mins
• Prep Time: 20 mins
• Cook Time: 25 mins

Ingredients:

Servings: 6

• 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

DRESSING

• 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.

Reviews

[Latchy]

I really enjoyed this recipe, as it is simple and fast to do, as well as being full of flavour. I added choppedbasil to the dressing and I also finished off the plate with a little freshly shaved parmesan. Only complaint would be I think it serves 4 not 6 people, or else we were very hungry another 2 would not have got anything to eat.

[katew]

I love salads and this was pretty and healthy and yum. I have lots of homegrown tomatoes so added them and left out the bacon. Scaled the size back for just one and loved it on a very hot night.