Serves 4
327 cal · 35 min
Avocado, Potato, and Grilled Chicken Salad
Recipe GLPRe9deea1c23180f
A fresh and satisfying salad featuring tender boiled potatoes, creamy avocado, and pre-cooked grilled chicken strips tossed with a light lemon-yogurt vinaigrette. Colorful red bell peppers and green onions add crunch and flavor, making this dish perfect for a nutritious lunch or light dinner.
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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 pre-cooked grilled chicken strips, thawed and 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
Bring a medium pot of water to a boil. Add the red potatoes and cook for approximately 20 minutes until they are just tender when pierced with a fork. Drain the potatoes and rinse them under cold running water until cool enough to handle. Cut them into bite-size chunks and set aside.
Cut the avocado in half lengthwise, remove the pit, and scoop the flesh into a cutting board. Slice or cube the avocado into chunks. Immediately toss the avocado pieces with the lemon juice to prevent browning.
In a small bowl, whisk together the olive oil, cider vinegar, lemon yogurt, and ground black pepper until well combined and smooth.
In a large bowl, combine the cooled potato chunks, avocado pieces with any lemon juice, chicken pieces, chopped green onions, and chopped red bell pepper.
Pour the yogurt dressing over the salad ingredients and gently toss everything together until evenly coated. Serve immediately or refrigerate until ready to serve.
