Description
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.
Ingredients
- Tiny New Potatoes
- Chicken Thigh Fillets
- Bacon
- Oil
- Avocados
- Lemon Juice
- Lettuce Leaves
- Olive Oil
- White Wine Vinegar
- Fresh Herbs
- Salt And Pepper
Instructions
- 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