Warm New Potato Roast Chicken Salad

Calories: 325 Preparation: 10 mins Cooking: 15 mins Serves: 4
Warm New Potato Roast Chicken Salad


  • 85g bag watercress
  • 500g new potatoes, halved
  • 220g ready-cooked roast chicken breast portion, shredded
  • juice of 1 lemon
  • 2 tsp wholegrain mustard
  • 3 tbsp olive oil
  • salt and freshly ground black pepper
  • bag of mixed salad leaves
  • 1 avocado


Preheat the oven to 200°c, 400°F, gas mark 6.

Boil the potatoes in a large saucepan of salted water for 10-15 minutes until tender.

Place the chicken on a roasting tray in a pre-heated oven and heat through for 15 minutes.

Meanwhile, blend the watercress with the lemon and wholegrain mustard in a food processor. Add the olive oil and season.

Toss the cooked potatoes and the salad leaves together with the dressing and place in a large serving bowl.

Slice the avocado and arrange with the chicken on top of the salad. Serve with the watercress and lemon dressing drizzled over.

Fat: 18g Saturated Fat: 3g Carbohydrate: 22g Protein: 20g Fibre: 3g Salt: 0.51g

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