Avocado, Potato, and Grilled Chicken Salad
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Ingredients
- 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
- In a medium sauce pan, boil potatoes about 20 minutes, until just tender; run under cold water to cool, and cut into chunks.
- Peel avocado and cut into chunks; coat with lemon juice.
- Whisk olive oil, vinegar, yogurt, and pepper in a small bowl.
- Place all ingredients in large bowl. Gently toss.
Nutrition
| Calories | 300 |
|---|---|
| Protein | 19 g |
| Total Fat | 11 g |
| Saturated Fat | 2 g |
| Cholesterol | 40 mg |
| Sodium | 280 mg |
| Carbohydrates | 34 g |
| Dietary Fiber | 6 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Produce for Better Health Foundation