Avocado, Potato, and Grilled Chicken Salad

30 min · Serves 4

Based on a recipe from Produce for Better Health Foundation, via USDA MyPlate Kitchen

What goes in

• 3red potatoes
• 1ripe avocado
• 4.9 mllemon juice
• 4green onions
• ½red bell pepper
• 8 ozpre-cooked grilled chicken strips
• 14.8 mlolive oil
• 14.8 mlcider vinegar
• ½ cuplemon non-fat yogurt
• 4.9 mlground black pepper

How to cook it

1. Boil the potatoes in a saucepan for 20 minutes until tender, then rinse with cold water and chop into bite-sized pieces.
2. Remove the avocado skin, dice the flesh, and toss with the lemon juice to prevent browning.
3. Combine the olive oil, vinegar, yogurt, and black pepper in a small bowl and whisk until smooth.
4. Add the potatoes, avocado, onions, bell pepper, and chicken to a large mixing bowl and stir gently to combine.

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