Chicken Potato And Avocado Salad Recipes

CHICKEN, POTATO AND AVOCADO SALAD

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.

CHICKEN BREAST WITH AVOCADO SALAD

Steps:

• Heat grill to medium. Rub the chicken all over with 1 tsp of the olive oil and the paprika. Cook for 4-5 mins each side until lightly charred and cooked through.
• Mix the salad ingredients together, season and add the rest of the oil. thickly slice the chicken and serve with salad.

CURRIED POTATO, CHICKEN AND AVOCADO SALAD

Steps:

• Cook potatoes in boiling water until tender, drain and cool. Combine with chicken and avocado.
• Dry fry curry paste in a frying pan stirring for 1 minute. Combine curry paste, mayonnaise, yoghurt, orange juice and rind.
• Drizzle mayonnaise dressing over potato salad. Scatter over orange, mint, coriander and cashews.