Avocado, Potato, and Grilled Chicken Salad

Source: https://www.myplate.gov/recipes/myplate-cnpp/avocado-potato-and-grilled-chicken-salad


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


  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.


Serving Suggestions: Serve with an 8 oz glass of non-fat milk, 1 slice of whole-grain bread, and apple slices.

Rate this recipe

Click on a star to rate it!

Average rating 4 / 5. Vote count: 1

No votes so far! Be the first to rate this post.

Load More
Translate »

SNAP-Ed Massachusetts wants to hear from you.

(Check all that apply below)
(Check all that apply below)