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Chicken, Potato and Avocado salad

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“This salad is good served warm, although it can be served cold too. Sometimes I like to throw a few croutons over it if I have them.”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Boil potatoes until just tender, 15-20 minutes.
  2. Drain and cool.
  3. Slice chicken and bacon into strips.
  4. Heat the oil and pan-fry the chicken until cooked, remove and pan-fry bacon until crisp.
  5. Drain chicken and bacon on kitchen paper.
  6. Sprinkle avocado with lemon juice to prevent browning.
  7. Halve the potatoes and toss in the dressing with the chicken, bacon and avocado while still warm.
  8. Serve on a bed of the mixed lettuce leaves.

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