Chicken, Potato And Avocado Salad

• 500 g tiny new potatoes, washed well,but not peeled
• 4 chicken thigh fillets
• 4 slices bacon
• 2 tablespoons oil
• 2 avocados, peeled and sliced
• 2 teaspoons lemon juice
• 2 cups mixed lettuce leaves
• DRESSING
• 1/4 cup olive oil (or mix half and half olive and vegetable)
• 2 tablespoons white wine vinegar
• 2 tablespoons chopped fresh herbs
• salt and pepper

1. Boil potatoes until just tender, 15-20 minutes.
2. Drain and cool.
3. Slice chicken and bacon into strips.
4. Heat the oil and pan-fry the chicken until cooked, remove and pan-fry bacon until crisp.
5. Drain chicken and bacon on kitchen paper.
6. Sprinkle avocado with lemon juice to prevent browning.
7. Halve the potatoes and toss in the dressing with the chicken, bacon and avocado while still warm.
8. Serve on a bed of the mixed lettuce leaves.

chicken thigh, bacon, oil, avocados, lemon juice, mixed lettuce leaves, dressing, olive oil, white wine vinegar, fresh herbs, salt

Taken from www.food.com/recipe/chicken-potato-and-avocado-salad-43088 (may not work)