Avacodo, Potato and Grilled Chicken Salad
Fresh avocado with red potatoes, chicken, and a lemon-yogurt dressing are a winning combination for this main-dish salad.
Servings Prep Time
4Servings 45Minutes
Servings Prep Time
4Servings 45Minutes
  1. In a medium sauce pan, boil potatoes about 20 minutes, until just tender; run under cold water to cool, and cut into chunks.
  2. Peel avocado and cut into chunks; coat with lemon juice.
  3. Whisk olive oil, vinegar, yogurt, and pepper in a small bowl.
  4. Place all ingredients in large bowl. Gently toss.
Recipe Notes

Serving Suggestions: Serve with an 8 oz glass of non-fat milk, 1 slice of whole-grain bread, and apple slices.