18/09/2026
Craving a fresh and filling salad but not sure where to start? This salad uses our hot roast chicken to do all the heavy lifting for you - making it super easy to throw together while still looking (and tasting!) like something straight out of a café. ✨
Is there anything a Woolies hot chook can't do? 🍗🥗
Here is everything you need to make it! 👇
🛒 INGREDIENTS:
• 1/2 x 1kg pkt Woolworths frozen potato minis
• 200g pkt Woolworths streaky bacon rashers
• 4 eggs
• 1 Woolworths country-style hot roast chicken
• 2pk cos hearts lettuce
• 250g punnet cherry tomatoes, halved
• 1 Hass avocado, cut into wedges
• 1 small red onion, cut into thin rings
• 1 crusty baguette, sliced & grilled
• 1/4 bunch basil, small leaves picked
• 3 tsp Dijon mustard
• 1 garlic clove, crushed
• 1 lemon, juiced
• 1/4 cup Woolworths extra virgin olive oil
👩🍳 METHOD:
1️⃣ Preheat oven to 220°C/200°C fan-forced. Place potatoes on an oven tray. Bake for 20-25 minutes or until golden brown. Using the base of a clean cup, press down on potatoes to flatten slightly.
2️⃣ Meanwhile, heat a frying pan over medium-high heat. Add bacon and cook for 4-5 minutes each side or until crispy. Place eggs in a small saucepan and cover with water. Bring to a boil, stirring, and boil for 4-5 minutes for soft yolks. Peel and cut in half.
3️⃣ Remove and discard the skin and bones from the hot roast chicken. Thickly shred the meat.
4️⃣ To make the lemon dressing, combine mustard, garlic, lemon juice and olive oil in a jug. Whisk to combine.
5️⃣ Separate lettuce leaves. Place lettuce, tomato, bacon, chicken, egg, avocado, potato, onion and bread in serving bowls. Drizzle with dressing and sprinkle with fresh basil and black pepper to serve.
