• 800g fresh potato creamy salad
  • ½ barbecue chicken, skin and bones discarded, coarsely shredded
  • 1 avocado, peeled, seeded, coarsely chopped
  • ¼ cup finely chopped chives


  1. Place the potato salad in a large bowl.
  2. Add the chicken and avocado and gently toss to combine.
  3. Divide evenly among serving plates.
  4. Sprinkle with chives and serve immediately.

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