Chicken, Potato and Avocado salad

Recipe by JustJanS
READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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