Avocado, Potato and Chicken Salad

Avocado, Potato and Chicken Salad

Servings: 4


  • 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


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.