• 3-4 medium Colorado red potatoes
• 1  large, fresh California avocado
• 1 teaspoon  lemon juice
• 4 green onions, chopped
• 1/2 medium red bell pepper, chopped
• 8 oz 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
• 1/8 teaspoon ground black pepper

Instructions

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.