Golden Avocado Chicken Potato Salad

Chicken, Potato, and Avocado Salad 🥗

Description: This delightful salad offers a medley of flavors, combining tender chicken, crispy bacon, creamy avocado, and earthy potatoes, all tossed together with a zesty dressing. Perfect for any occasion, whether served warm or chilled, it’s a versatile dish that’s sure to please!

• Cook Time: 25 minutes
• Prep Time: 20 minutes
• Total Time: 45 minutes
• Servings: 6

Ingredients:

• 500g tiny new potatoes
• 4 chicken thigh fillets
• 4 slices of bacon
• 2 ripe avocados
• 2 tablespoons lemon juice
• 2 cups lettuce leaves
• 2 tablespoons olive oil
• 1/4 cup white wine vinegar
• Fresh herbs (to taste)

Nutrition Facts (per serving):

• Calories: 413
• Fat: 32.1g
  • Saturated Fat: 6g
• Cholesterol: 48.5mg
• Sodium: 178.7mg
• Carbohydrates: 19.6g
  • Fiber: 6.1g
  • Sugar: 1.4g
• Protein: 13.9g

Instructions:

1. Boil Potatoes: Begin by boiling the tiny new potatoes in a pot of salted water until they are just tender, which should take approximately 15-20 minutes. Once done, drain them and allow them to cool slightly.

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2. Prepare Chicken and Bacon: While the potatoes are cooking, slice the chicken thigh fillets and bacon into thin strips.

3. Cook Chicken and Bacon: In a skillet, heat olive oil over medium heat. Pan-fry the sliced chicken until it’s cooked through and golden brown. Remove the chicken from the skillet and set it aside. In the same skillet, add the bacon strips and cook them until they are crispy. Once done, drain the excess oil from the chicken and bacon by placing them on a paper towel-lined plate.

4. Prepare Avocado: While the chicken and bacon are cooking, halve the avocados and remove the pits. Sprinkle the avocado halves with lemon juice to prevent them from browning.

5. Make Dressing: In a small bowl, whisk together the white wine vinegar, olive oil, and any desired fresh herbs to create the dressing.

6. Assemble Salad: Cut the slightly cooled potatoes into halves and toss them in the prepared dressing while they are still warm. Add the cooked chicken and bacon strips to the potatoes, followed by the sliced avocados.

7. Serve: Arrange the mixed lettuce leaves on a serving platter or individual plates. Spoon the potato, chicken, bacon, and avocado mixture over the lettuce leaves.

8. Enjoy: Serve the chicken, potato, and avocado salad immediately, garnishing with additional fresh herbs if desired. This salad is delicious both warm and chilled, making it perfect for any season or occasion.

🍴 Bon Appétit! 🥂