Avocado and Chicken Salad


  • 8 potatoes cooked and diced
  • 1 cup of mayonnaise
  • 1 tablespoon of yellow mustard Salt and pepper to season
  • 1/2 barbecue chicken, skin and bones discarded, coarsely shredded
  • 1 Nutrikiwi avocado, peeled, seeded, coarsely chopped
  • 1/4 cup finely chopped chive


  • Place the potato salad in a large bowl, mix in mustard, mayonnaise and salt and pepper
  • Add the chicken and avocado and gently toss to combine.
  • Divide evenly among serving plates.
  • Sprinkle with chives and serve immediately.

A hearty salad perfect for summer barbecues or week a quick week night dinner.


Replace the chicken with a can of red salmon, drained and flaked, and chopped dill for an alternative