Avocado, Potato, and Grilled Chicken Salad
Fresh avocado with red potatoes, chicken, and a lemon-yogurt dressing are a winning combination for this main-dish salad.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 serving
328
Calories
23g
Protein
34g
Carbs
11g
Fat
6g
Fiber
6g
Sugar
72mg
Sodium
Saturated Fat 2 g · Cholesterol 57 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
red potatoes
3 medium
ripe avocado
1
lemon juice
1 teaspoon
green onions
4 · chopped
red bell pepper
1/2 medium · chopped
frozen pre-cooked grilled chicken strips (about 8 strips)
8 ounces · thawed, cut into bite-size pieces
olive oil
1 tablespoon
cider vinegar
1 tablespoon
lemon non-fat yogurt
1/2 cup
ground black pepper
1 teaspoon
Instructions
- 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
Peel avocado and cut into chunks; coat with lemon juice.
- 3
Whisk olive oil, vinegar, yogurt, and pepper in a small bowl.
- 4
Place all ingredients in large bowl. Gently toss.
Source: USDA MyPlate Kitchen · Produce for Better Health Foundation
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