Avocado, Potato, and Grilled Chicken Salad

Total Time: 45 min

Prep Time:

Nutrition Facts

Nutrition information
per serving

Calories 300
Total Fat 11g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 40mg
Sodium 280mg
Total Carbs 34g
Dietary Fiber 6g
Total Sugars 0g
Protein 19g
Potassium 0mg

% of Calories from Fat: 33%
% Calories from Sat Fat: 6%

Meal Nutrition Information per Serving:

Calories: 510
Total Fat: 12g
Saturated Fat: 2.5g
% of Calories from Fat: 21%
% Calories from Sat Fat: 4%    Protein: 32g
Carbohydrates: 71g
Cholesterol: 45mg
Dietary Fiber: 10g
Sodium: 500mg

1.5 Cup-Equivalents of Fruits and Vegetables per Recipe Serving

Recipe MyPlate Contributions

Vegetables 1.25 cup-equivalents
Fruit 0.25 cup-equivalent
Grain 0 oz-equivalent
Protein 2 oz-equivalents
Dairy 0 cup-equivalent

Each recipe 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.

Meal MyPlate Contributions

Vegetables 1.25 cup-equivalent
Fruit 1.25 cup-equivalent
Grain 1 oz-equivalent
Protein 2 oz-equivalent
Dairy 1.25 cup-equivalent

Each meal serving provides: An excellent source of protein, fiber, vitamin A, vitamin C, vitamin D, thiamin, niacin, riboflavin, vitamin B6, folate, vitamin B12, pantothenic acid, potassium, calcium, phosphorus, magnesium, iodine, and copper, and a good source of vitamin E, iron, and zinc.

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Fresh California Avocado with Colorado red potatoes, chicken, and a lemon-yogurt dressing are a winning combination for this main-dish salad.

Start cooking

Serves: 4

4 medium Colorado red potatoes 1 ripe, Fresh California Avocados* 1 tsp. lemon juice 4 green onions, chopped 1/2 medium red bel 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 1/2 cup lemon non-fat yogurt 1/8 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.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces.

Tips for selecting and storing potatoes

  • Look for clean, smooth, firm-textured potatoes with no cuts, bruises, or discoloration. Avoid potatoes with green skin.
  • Store potatoes in a well-ventilated place, optimally at a temperature between 45°F and 55°F. Colder temperatures (as in a refrigerator) cause a potato’s starch to convert to sugar, resulting in a sweet taste and discoloration when cooked. If you do refrigerate, letting the potato warm gradually to room temperature before cooking can reduce the discoloration.
  • Avoid areas that reach high temperatures (beneath the sink or beside large appliances) or receive too much sunlight (on the countertop near a window).
  • Perforated plastic bags and paper bags offer the best environment for extending shelf-life.

Tips on selecting and using avocados

  • Look for fresh California Avocados, avoiding fruit with dark blemishes or overly soft fruit.
  • To tell if an avocado is ready for immediate use, gently squeeze the fruit in the palm of your hand. Ripe, ready-to-eat fruit will yield to gentle pressure.
  • Place avocado sideways on a table, cut lengthwise around the seed. Turn and cut again. Pull apart the four quarters and remove the seed. Peel the skin to get the greatest concentration of beneficial nutrients in the dark green fruit closest to the peel.
  • For easy instructions on how to choose and use avocado, visit http://www.avocado.org/how-to-choose-and-use/

For more tips and great tasting potato recipes, visit ColoradoPotato.org.
Meal/Photo: 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).

Grocery List

Fresh Produce
Colorado red potatoes 3 medium
California avocado 1 large
Green onions 3
Red bell pepper 1 medium
Apple 1 medium
Lemon juice 1 small bottle
Milk, fat-free 1 quart
Lemon yogurt, fat-free 1 6-8 oz container
Chicken breast, strips, frozen, pre-cooked    1 lb package (8 oz needed)
Whole grain rolls 4
Olive oil
Cider vinegar

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

We have hundreds of California Avocado vegan recipes. Learn more about plant-powered eating.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


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