Chicken, Potato And Avocado Salad - cooking recipe

Ingredients

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

Preparation

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