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.