Avocado, Potato, and Grilled Chicken Salad Recipe

Make Half Your Plate Fruits & Veggies

Fresh California Avocado with Colorado red potatoes, chicken, and a lemon yogurt dressing are a winning combination for this main-dish salad.
Recipe Cost for 4 People: $10.08 ($2.52/serving)*
Preparation Time: 45 minutes
3-4 medium Colorado red potatoes 1 Fresh, ripe California Avocado* 1 tsp lemon juice 4 green onions, chopped ½ medium red bell pepper, chopped 8 oz frozen pre-cooked grilled chicken strips (about 8 strips), thawed, cut into bite-size pieces 1 tbsp olive oil 1 tbsp cider vinegar ½ cup lemon non-fat yogurt ⅛ tsp 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. Complete this Healthy Plate: Serve with an 8 oz glass of nonfat milk, 1 slice of rustic whole-grain bread or a whole-grain roll, and apple slices (about ½ apple).
Serves: 4
Fruits & Veggies per Serving 1.5 Cup
Nutrition Information per Serving:
Calories: 300 Total Fat: 11g Saturated Fat: 2g % of Calories from Fat: 33% % Calories from Sat Fat: 6%		Protein: 19g Carbohydrates: 34g Cholesterol: 40mg Dietary Fiber: 6g Sodium: 280mg
MyPlate Contributions
Vegetables Fruit Grain Protein Dairy		1.25 cup 0.25 cup 0 oz 2 oz 0 cup
Each serving provides: An excellent source of protein, fiber, vitamin C, vitamin B6, and potassium, and a good source of vitamin A, thiamin, riboflavin, folate, pantothenic acid, iron, phosphorus, magnesium, and copper.

*Retail prices, Boulder, Colorado, and online, September 2012

Go Back to “Healthy Plate” for this Recipe
Go Back to Main List of Healthy Plates	See Another Healthy Plate