Not just a toss of leafy greens
Serves 4
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What was once a celebrity favourite is now the classic American garden salad, which displays its main ingredients in vibrant, organised rows. Loosely constructed of salad greens, hard-boiled eggs, avocado, cheese and chicken breast – which can be cooked in a variety of different ways – we recommend tying it all together with a homemade dressing, which gets even better if you shake it out or let it sit in a jar.


  • 1 tbsp dijon mustard
  • 2½ tbsps extra virgin olive oil
  • ¼ cup red wine vinegar
  • 300 g kipfler potatoes
  • 2 tsps fresh chives, finely chopped
  • 1 cup watercress, tightly packed
  • 125 g blue cheese, crumbled
  • 2 cups (350 g) cooked chicken, shredded
  • 1 large piece avocado, thickly sliced
  • 125 g grape tomatoes, halved
  • 3 hard-boiled eggs, halved

Whisk dijon mustard, extra virgin olive oil and red wine vinegar in a small bowl, season to taste.


Quarter kipfler potatoes lengthways, boil, steam or microwave until tender. Toss warm potatoes with 2 tablespoons of the dressing and finely chopped fresh chives, season to taste.


Combine watercress with 1 tsp dressing. Arrange watercress, crumbled blue cheese, chicken, avocado, tomatoes, hard-boiled eggs and potato mixture in rows on a large platter.


Drizzle with remaining dressing.

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