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 cafĂŠ. â¨
Is there anything a Woolies hot chook can't do? đđĽ
Here is everything you need to make it! đ
đ 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
đŠâđł METHOD:
1ď¸âŁ 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.
2ď¸âŁ 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.
3ď¸âŁ Remove and discard the skin and bones from the hot roast chicken. Thickly shred the meat.
4ď¸âŁ To make the lemon dressing, combine mustard, garlic, lemon juice and olive oil in a jug. Whisk to combine.
5ď¸âŁ 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.