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