Ingredients
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500 g tiny new potatoes, washed well,but not peeled
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4 chicken thigh fillets
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4 slices bacon
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2 tablespoons oil
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2 teaspoons lemon juice
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2 cups mixed lettuce leaves
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1/4 cup olive oil (or mix half and half olive and vegetable)
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2 tablespoons chopped fresh herbs
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2 avocados, peeled and sliced
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2 tablespoons white wine vinegar
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.