Chicken, Avocado and New Potato Salad with Lemon Watercress Recipe

An avocado salad treat
Yield:     Preparation Time: 10 minutes    Cooking Time: 15 minutes
A warm new potato and roast chicken salad with avocado, watercress and lemon dressing


220g ready-cooked roast chicken breast portion, shredded
500g new potatoes, halved
85g bag watercress
1 avocado
juice of 1 lemon
3 tablespoons olive oil
2 teaspoons wholegrain mustard
bag of mixed salad leaves
salt and freshly ground black pepper

Recipe Instructions

Preheat the oven to 200 degrees Celsius.

Cook the potatoes.
In salted water, boil the potatoes for 10 – 15 minutes until they are soft.

Heat the chicken.
Place the chicken on a roasting tray in the pre-heated oven and heat for 15 minutes until heated throughout.

Blend the dressing.
Blend the watercress, the lemon and the wholegrain mustard in a food processor. Add the olive oil and season to taste.

Place the cooked potatoes and the salad leaves together in a large serving bowl and toss in the dressing.

Slice the avocado and arrange the slices of avocado with the chicken on top of the salad. Serve with the watercress and lemon dressing drizzled over.