Avocado, Potato, and Grilled Chicken Salad

Name: Avocado, Potato, and Grilled Chicken Salad
Yield: 4 Servings
Ingredients: 3 medium red potatoes; 1 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

Source: Produce for Better Health Foundation

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Fresh avocado with red potatoes, chicken, and a lemon-yogurt dressing are a winning combination for this main-dish salad.

Makes

4 Servings

Ingredients

3 medium red potatoes
1 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

Directions

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.

Notes

Serving Suggestions: Serve with an 8 ounce glass of non-fat milk, 1 slice of whole-grain bread, and apple slices. Learn more about: Potatoes Avocados Onions Lemons Bell Peppers

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.