Avocado and Chicken Potato Salad

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Serves: 4
Prep Time: 15 minutes
Cook Time:

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.

Tips: Replace the chicken with a can of red salmon, drained and flaked, and chopped dill for an alternative.

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