Skip to main content
Coles

Avocado and roasted potato salad

Skip to IngredientsSkip to Method

Who knew potato wedges and caesar salad got along so well? We did, which is why we gave both a mashup-makeover with this avocado and roasted potato salad.

  • Serves4
  • Cook time35 minutes
  • Prep time15 minutes
A salad of lettuce, chicken, bacon and egg on a plate

Ingredients

  • 800g kipfler potatoes, scrubbed, halved lengthways
  • 2 tsp olive oil
  • Sea salt flakes
  • 6 rashers Coles Brand Middle Bacon
  • 4 Coles Brand Australian Free Range Eggs
  • ½ cup (150g) whole-egg mayonnaise
  • 2 tsp wholegrain mustard
  • 2 anchovies, drained, finely chopped
  • 1 garlic clove, crushed
  • 1 tbsp lemon juice
  • 400g Coles RSPCA Approved Chicken Breast Fillets, halved crossways
  • 1 baby cos lettuce, leaves separated
  • 1 avocado, stoned, thinly sliced

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 200°C. Place potatoes on a lined baking tray. Drizzle with oil and sprinkle with sea salt. Roast for 35 mins or until golden and crispy. Place bacon on a lined baking tray. Roast with the potatoes for the last 8 mins of cooking until golden and crisp. Break into pieces.

  2. Step 2

    Meanwhile, place eggs in a saucepan of boiling water. Reduce heat to medium-low. Cook for 8 mins. Refresh under cold water. Peel eggs and halve.
  3. Step 3

    Combine mayonnaise, mustard, anchovies, garlic, lemon juice and 1 tbsp water. Season.
  4. Step 4

    Heat a lightly oiled barbecue grill or chargrill on medium. Season chicken. Cook for 2-3 mins each side or until cooked through. Cut into thick strips.
  5. Step 5

    To assemble the salad, arrange lettuce leaves on a platter. Top with potatoes, chicken, bacon, eggs and avocado. Drizzle the salad with dressing.

Avocado and roasted potato salad

Avocado and roasted potato salad
  • Serves4
  • Cook time35 minutes
  • Prep time15 minutes
Ingredients
  • 800g kipfler potatoes, scrubbed, halved lengthways
  • 2 tsp olive oil
  • Sea salt flakes
  • 6 rashers Coles Brand Middle Bacon
  • 4 Coles Brand Australian Free Range Eggs
  • ½ cup (150g) whole-egg mayonnaise
  • 2 tsp wholegrain mustard
  • 2 anchovies, drained, finely chopped
  • 1 garlic clove, crushed
  • 1 tbsp lemon juice
  • 400g Coles RSPCA Approved Chicken Breast Fillets, halved crossways
  • 1 baby cos lettuce, leaves separated
  • 1 avocado, stoned, thinly sliced
    Description

    Who knew potato wedges and caesar salad got along so well? We did, which is why we gave both a mashup-makeover with this avocado and roasted potato salad.

    Method
    1. Step 1

      Preheat oven to 200°C. Place potatoes on a lined baking tray. Drizzle with oil and sprinkle with sea salt. Roast for 35 mins or until golden and crispy. Place bacon on a lined baking tray. Roast with the potatoes for the last 8 mins of cooking until golden and crisp. Break into pieces.

    2. Step 2

      Meanwhile, place eggs in a saucepan of boiling water. Reduce heat to medium-low. Cook for 8 mins. Refresh under cold water. Peel eggs and halve.
    3. Step 3

      Combine mayonnaise, mustard, anchovies, garlic, lemon juice and 1 tbsp water. Season.
    4. Step 4

      Heat a lightly oiled barbecue grill or chargrill on medium. Season chicken. Cook for 2-3 mins each side or until cooked through. Cut into thick strips.
    5. Step 5

      To assemble the salad, arrange lettuce leaves on a platter. Top with potatoes, chicken, bacon, eggs and avocado. Drizzle the salad with dressing.