Chicken and creamy potato salad

Ingredients

• Avocados

  Raw, All commercial varieties

  45g

• Chives

  Raw

  1 tbsp chopped or 3g

• Philadelphia 40% Light Cream Cheese

  Cream Cheese

  20g

• Balsamic vinegar

  1 tbsp or 16g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ¼ medium or 4g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Cucumber

  With peel, raw

  ½ cucumber or 151g

• Mixed Leaf Salad

  Contains four of Green Batavia Salanova, Apollo Lettuce , Endive , Green Oak Leaf , Red Batavia, Lollo Rosso, Red - Tesco

  1 serving or 90g

• Paprika

  Spices

  ½ tsp or 1g

• Pepper

  Spices, black

  0 dash or 0g

• Salt

  Table

  0 dash or 0g

• Chicken breast

  Broilers or fryers, meat only, raw

  140g

• Less carb potatoes

  Spud Lite / Lotatoes

  210g

Directions

1. Wash then chop potatoes into cubes. In a pot, boil chopped potatoes with a pinch of salt
2. While the potatoes are boiling, add chicken to a pan and season with salt, pepper and paprika. Cook well on both sides (till no longer pink/cooked) - set aside
3. Add lettuce, chopped cucumber, spring onion and tomato into a bowl and mix in balsamic vinegar.
4. Add cooked/softened potatoes to a bowl and mix with the cream cheese, salt and pepper. Top salad with potatoes and cooked chicken and top with chives and avo, enjoy!

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