Albert Bartlett Potato, Chicken, Bacon & Avocado Salad

A fresh and summery potato salad with a meaty twist - ideal as a quick and easy side dish.

Cooking PotMETHOD

  1. Cook the jersey royals in a pan of boiling water for around 15 minutes until tender.

  2. Combine the dressing ingredients with a pinch each of salt and pepper and set aside.

  3. Cook the bacon in a hot frying pan until crisp.

  4. Combine the avocado, chicken, spring onion, cucumber and soya beans in a serving bowl. Arrange the salad onto a large plate or platter. Give the dressing a good stir, then pour it over the salad and toss to combine. Add the bacon and sprinkle over the mint and serve.

A fresh and summery potato salad with a meaty twist – ideal as a quick and easy side dish.

What you will need

Serves: 4

Preparation: 5 mins

Cooking: 15 mins

1/2 pack Jersey Royals Potatoes
75g (3oz) bacon lardons
1 large avocado (cut into wedges)
300g (12oz) cooked chicken breast (torn into pieces)
3 spring onions (finely chopped)
4cm piece of cucumber (cut into chunks)
100g (4oz) frozen soya beans (thawed)
2 tbsp fresh mint (chopped)
For the dressing: extra virgin olive oil
2 tbsp lime juice, 2 tbsp fresh mint (chopped)

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