Chicken, Potato and Avocado salad Recipe

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Chicken, Potato and Avocado salad
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  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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 321.8 Kcal (1347 kJ)
Calories from fat 286.1 Kcal
% Daily Value*
Total Fat 31.79g 49%
Cholesterol 14.07mg 5%
Sodium 131.06mg 5%
Potassium 383.49mg 8%
Total Carbs 7.81g 3%
Sugars 1.18g 5%
Dietary Fiber 4.97g 20%
Protein 4.82g 10%
Vitamin C 7.8mg 13%
Iron 0.9mg 5%
Calcium 25.4mg 3%
Amount Per 100 g
Calories 157.91 Kcal (661 kJ)
Calories from fat 140.39 Kcal
% Daily Value*
Total Fat 15.6g 49%
Cholesterol 6.9mg 5%
Sodium 64.31mg 5%
Potassium 188.18mg 8%
Total Carbs 3.83g 3%
Sugars 0.58g 5%
Dietary Fiber 2.44g 20%
Protein 2.37g 10%
Vitamin C 3.8mg 13%
Iron 0.4mg 5%
Calcium 12.5mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.3
  • 9

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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