Have a Plant: Fruits & Veggies for Better Health

Avocado, Potato, and Grilled Chicken Salad Recipe

Make Half Your Plate Fruits & Veggies

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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

California AvocadoColorado Potato

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