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