Avocado and roasted potato salad

Recipes / Salads

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

Recipe «Avocado and roasted potato salad» presented in category Recipes / Salads, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

  • 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 

Instructions

  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.