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Avocado and chicken potato salad

Yields4 ServingsPrep Time15 minsTotal Time15 mins

AVO CHICKEN POTATO SALAD-03.jpg

 800g fresh potato creamy salad
 ½ barbecue chicken, skin and bones discarded, coarsely shredded
 1 avocado, peeled, seeded, coarsely chopped
 ¼ cup finely chopped chives
1

Place the potato salad in a large bowl.

2

Add the chicken and avocado and gently toss to combine.

3

Divide evenly among serving plates.

4

Sprinkle with chives and serve immediately.

TIPS
5

Replace the chicken with a can of red salmon, drained and flaked, and chopped dill for an alternative.

Nutrition Facts

Serving Size 4

Servings 4