Avocado and chicken potato salad
Yields4 ServingsPrep Time15 minsTotal Time15 mins
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
Place the potato salad in a large bowl.
Add the chicken and avocado and gently toss to combine.
Divide evenly among serving plates.
Sprinkle with chives and serve immediately.
Replace the chicken with a can of red salmon, drained and flaked, and chopped dill for an alternative.
Serving Size 4