Avocado, Potato, and Grilled Chicken Salad

Cook

Recipe from USDA MyPlate Kitchen (public domain).

Salad

Ingredients

Makes 4 servings

  • 3 medium red potatoes
  • 1 fresh, ripe avocado
  • 1 teaspoon lemon juice
  • 4 green onions (chopped)
  • 1/2 medium red bell pepper (chopped)
  • 8 ounces frozen pre-cooked grilled chicken strips (about 8 strips) (thawed, cut into bite-size pieces)
  • 1 tablespoon olive oil
  • 1 tablespoon cider vinegar
  • 1/2 cup lemon non-fat yogurt
  • 1 teaspoon ground black pepper

Instructions

  1. 1

    In a medium sauce pan, boil potatoes about 20 minutes, until just tender; run under cold water to cool, and cut into chunks.

  2. 2

    Peel avocado and cut into chunks; coat with lemon juice.

  3. 3

    Whisk olive oil, vinegar, yogurt, and pepper in a small bowl.

  4. 4

    Place all ingredients in large bowl. Gently toss.