4 medium Colorado red potatoes

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1 ripe, Fresh California Avocados*

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1 tsp. lemon juice

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4 green onions chopped

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1/2 medium red bel pepper chopped

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8 oz. frozen pre-cooked grilled chicken strips (about 8 strips), thawed, cut into bite-size pieces

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1 Tbsp. olive oil

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1 Tbsp. cider vinegar

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1/2 cup lemon non-fat yogurt

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1/8 tsp. ground black pepper

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*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.