EntreesSalad

Chicken, Avocado, Egg and Potato Salad (serves 4 for a light lunch)

I can’t get enough of this – truly delicious. For some reason my chicken breasts came 3 in a packet so I had one left over and this is what I did with it – poached it, cut up a nicely ripe avocado, boiled a couple of eggs and a handful of new potatoes, made a vinaigrette et voila!

1 chicken breast – poached (my way is in lemon juice and oil) and cut in to bite size pieces
1 avocado – cut into small cubes
2 eggs – hard boiled and chopped up
6 medium size new potatoes – boiled and cubed

Vinaigrette
1 tsp. Dijon mustard
1 tbsp. Champagne wine vinegar
3 tbsp. olive oil

Place the chicken, avocado, eggs and potatoes in a salad bowl, pour over as much vinaigrette as you like and mix well together.

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