New-potato roast chicken salad recipe

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  • Healthy
serves: 4
Skill: easy
Cost: cheap
Prep: 10 min
Cooking: 15 min

Nutrition per portion

Calories 325 kCal 16%
Fat 18g 26%
  -  Saturates 3g 15%
Salt 0.51g 9%
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  • 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


    • Preheat the oven to 200°C/400°F/Gas Mark 6.

    • Boil the potatoes in a large saucepan of salted water for 10-15 mins until tender.

    • Place the chicken on a roasting tray in a pre-heated oven and heat through for 15 mins.

    • 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.

    Top tip for making New-potato roast chicken salad

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

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