New-potato roast chicken salad

(4 ratings)
New potato roast chicken salad
New potato roast chicken salad
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Get more from your roast chicken by using the leftovers in this tangy potato and avocado salad, and it will fill you up for lunch or dinner.


  • 85g bag watercress
  • 500g new potatoes, halved
  • 220g ready-cooked roast chicken breast portion, shredded
  • Juice of 1 lemon
  • 2tsp wholegrain mustard
  • 3tbsp olive oil
  • Salt and freshly ground black pepper
  • Bag of mixed salad leaves
  • 1 avocado

To make this recipe even easier, buy a ready-cooked roast chicken breast portion from your local supermarket.


  1. Preheat the oven to 200C/400F/Gas Mark 6.
  2. Boil the potatoes in a large saucepan of salted water for 10-15 mins until tender.
  3. Place the chicken on a roasting tray in a pre-heated oven and heat through for 15 mins.
  4. Meanwhile, blend the watercress with the lemon and wholegrain mustard in a food processor. Add the olive oil and season.
  5. Toss the cooked potatoes and the salad leaves together with the dressing and place in a large serving bowl.
  6. Slice the avocado and arrange with the chicken on top of the salad. Serve with the watercress and lemon dressing drizzled over.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 325(kcal)
  • Fat 18.0g
  • Saturates 3.0g
  • Salt 0.5g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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