Warm roast chicken and new potato salad

Calories: 325  Preparation: 10 mins  Cooking: 15 mins  Serves: 4

Ingredients

  • 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

Method

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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