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.