
Ingredients
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
Steps
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.
Nutrition Facts
Nutrients | Amount |
---|---|
Total Calories | 300 |
Total Fat | 11 g |
Saturated Fat | 2 g |
Cholesterol | 40 mg |
Sodium | 280 mg |
Carbohydrates | 34 g |
Dietary Fiber | 6 g |
Total Sugars | 6 g |
Added Sugars included | 3 g |
Protein | 19 g |
Vitamin D | 0 mcg |
Calcium | 60 mg |
Iron | 2 mg |
Potassium | 1228 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Avocado, Potato, and Grilled Chicken Salad. Recipe source: Produce for Better Health Foundation. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.