Avocado, Potato, and Grilled Chicken Salad

This satisfying main-dish salad delivers a perfect balance of lean protein, healthy monounsaturated fats from avocado, and clean carbohydrates to keep you energized.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 3 medium red potatoes · 348 kcal in the whole recipe
• 1 ripe avocado · 295 kcal in the whole recipe
• 1 teaspoon lemon juice · 1 kcal in the whole recipe
• 4 green onions, chopped · 1 kcal in the whole recipe
• 1/2 medium red bell pepper, chopped · 19 kcal in the whole recipe
• 8 ounces frozen pre-cooked grilled chicken strips, thawed and cut into bite-size pieces · 442 kcal in the whole recipe
• 1 tablespoon olive oil · 128 kcal in the whole recipe
• 1 tablespoon cider vinegar · 3 kcal in the whole recipe
• 1/2 cup lemon non-fat yogurt · 71 kcal in the whole recipe
• 1 teaspoon ground black pepper

Method

1. Boil the red potatoes in a saucepan for about 20 minutes until just tender. Drain, rinse under cold water to cool, and cut into bite-sized chunks.

   

2. Peel and chop the avocado, then toss with lemon juice to prevent browning. Chop the green onions and red bell pepper.

   

3. In a small bowl, whisk together the olive oil, cider vinegar, non-fat lemon yogurt, and black pepper to make the dressing.

   

4. Combine the cooled potatoes, avocado, green onions, red pepper, and thawed grilled chicken in a large bowl. Pour the dressing over and gently toss to combine.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.