Chicken, Potato and Avocado salad

Total Time
20 mins
25 mins

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.

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  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.