Avocado and roasted potato salad

Cooking Salads Avocado and roasted potato salad

This tasty chicken, avocado and roast potato salad is quick and easy to assemble.

Lables: Fish free Gluten free Lactose free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Preheat oven to 200C. Place potatoes on a line baking tray. Drizzle with oil and sprinkle with sea salt. Roast for 35 mins or until golden and crispy. Place bacon on a lined baking tray. Roast with the potatoes for the last 8 mins of cooking until golden and crisp. Break into pieces.
  2. Meanwhile, place eggs in a saucepan of boiling water. Reduce heat to medium-low. Cook for 8 mins. Refresh under cold water. Peel eggs and halve.
  3. Combine mayonnaise, mustard, anchovies, garlic, lemon juice and 1 tbsp water. Season.
  4. Heat a lightly oiled barbecue grill or chargrill on medium. Season chicken. Cook for 2-3 mins each side or until cooked through. Cut into thick strips.
  5. To assemble the salad, arrange lettuce leaves on a platter. Top with potatoes, chicken, bacon, eggs and avocado. Drizzle the salad with dressing.

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800g kipfler potatoes, scrubbed, halved lengthways
2 tsp olive oil
Sea salt flakes
6 rashers Coles brand middle bacon
4 Coles Brand Australian free range eggs
1/2 cup whole-egg mayonnaise
2 tsp wholegrain mustard
2 anchovies, drained, finely chopped
1 garlic clove, crushed
1 tbsp lemon juice
400g Coles RSPCA Approved chicken breast fillets, halved crossways
1 baby cos lettuce, leaves separated
1 avocado, stoned, thinly sliced

Adv

Autors
Preparation time
15
Cooking time
35
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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