Avocado and Chicken Potato Salad
Average User Rating:
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.